ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Honey-Lemon Jelly

Photo: Tina Cornett
Yield Makes 4 half pints
With a harmonizing balence of sweet and tart, this 3-ingredient Honey-Lemon Jelly is great for gift-giving, or it may be so good you'll keep it all to yourself.

Ingredients

  • 5 to 6 lemons
  • 2 1/2 cups honey
  • 1 (3-ounce) package liquid pectin

How to Make It

  1. Grate rind from enough lemons to measure 4 teaspoons; set aside.

  2. Squeeze juice from enough lemons to measure 3/4 cup; pour lemon juice through a wire-mesh strainer, discarding seeds and pulp.

  3. Combine rind, juice, and honey in a 6-quart saucepan, stirring well.

  4. Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a metal spoon, if necessary.

  5. Pour jelly quickly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover immediately with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. Cool on wire racks.