Photo: Tina Cornett
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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Ratings & Reviews

AZSalsman's Review

February 26, 2014

Babymaker's Review

February 20, 2011
Oh wow! This is just amazing! I have a lemon tree and a local honey hunt and oh my goodness, if you like lemon this is just the best! Tastes a bit like a lemon cream pie (minus the cream) and a bit like a lemon bar. Amazing! The best part...It's so fast to make! I made it in the morning before my kids woke up. It literally took under and hour from start to finish, including canning time.

lmbcorgi's Review

March 07, 2012
I followed the recipe to the letter, but the jelly WOULD NOT set. Very disappointing. I guess I can still use it as lemon-flavored honey. It would probably be good for coughs and sore throats or in hot tea.

kelinva's Review

November 15, 2010
This is the best jelly. I make this over and over again because I have so many of my friends request it every year. Great for a sore throat and in tea! Yummy

gilgamesh9149's Review

April 15, 2014

badger00's Review

September 12, 2011
This is, indeed, outstanding. Sweet and tart. I use my own honey and Meyer lemons (if you can find them). Instead of pint jars, opt for smaller 4 oz or 8 oz jelly jars.