See more
Photo: Tina Cornett Photo by: Photo: Tina Cornett

Honey-Lemon Jelly

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.

Southern Living FEBRUARY 1997

  • Yield: Makes 4 half pints


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


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

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

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

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.

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.


Go to Full Version of

Honey-Lemon Jelly Recipe