Honey Lemon Jelly
2024 MSBA Winner of Jams/Jellies, Kim Mehalick
Equipment
- 3 half pint jars sterilized
- 3 rings and lids for jars
- 1 dutch oven
- 1 stirring spoon
- 1 canning funnel
- 1 canner
- 1 set tongs to remove jars from canner
Ingredients
- 2 1/2 cup local honey
- 3/4 cup lemon juice
- 6 tbsp grated lemon zest
- 1 pouch liquid fruit pectin (3 oz)
Instructions
- In a Dutch Oven, combine honey, lemon juice and zest
- Bring to a full rolling boil over high heat, stirring constantly. A full rolling boil is where ingredients to not calm down when stirring but continues to boil
- Stir in Pectin
- Continue to boil 1 minute, stirring constantly
- Remove from heat
- Skim off foam
- Ladle hot mixture into hot sterilized half pint jars using canning funnel
- Leave 1/4 inch headspace
- Wipe rims
- Center lids on jars, screw on rings until fingertip tight
- Place jars into canner with simmering water, ensure water is 1 inch over top of jars
- Bring to boil and water bath/process for 5 minutes
- Remove jars from water and cool.