Honey-Lemon Jelly

Easy to make honey lemon jelly tastes a lot like lemon meringue pie…sweet and tart. Delicious!


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


Grate rind from lemons to measure 4 teaspoons; set aside. Squeeze juice from lemons to measure 3/4 cup pour lemon juice through fine strainer, discarding seeds and pulp. Combine rind, juice and honey in 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, for 1 minute. Remove from heat; skim off foam with metal spoon, if necessary. Pour jelly quickly into 2 hot, sterilized pint jars, filling to 1/4 inch from tops; wipe jar rims. Cover immediately with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool jars on wire rack.

Tip: A 12 ounce jar of honey equals 1 standard measuring cup.

©1997 Southern Living, Inc. Reprinted with permission.

Source: The National Honey Board

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