Freezing And Preserving Recipes
Lemon-Honey Jelly
A three-ingredient jelly recipe that uses no sugar? It almost sounds too good to be true… Except it is true, and truly good whether it’s spread on English muffins or Southern cornbread.
Ingreadient
- 5 to 6 lemons
- 2 1/2 cups honey
- 3 tablespoons (or 1 packet) low-sugar powdered pectin (I use Ball RealFruit Low or No-Sugar Needed Pectin)
Direction
- Wash and scrub your lemons thoroughly.
- Using a Microplane or fine grater, zest your lemons and set aside 1 tablespoon of zest for your jelly.
- Squeeze enough juice from your lemons to measure 1 full cup. If necessary, strain any pulp or seeds from the juice. The liquid does not need to be crystal clear as you’ll be adding zest to the jelly.
- In a large pot, combine the lemon juice, lemon zest, honey, and pectin, and stir well. Don’t use any pot smaller than 4 quarts, because when this thing boils and bubbles up, it really expands!
- Bring the mixture to a full rolling boil, stirring constantly. Boil hard for a few minutes, then remove from heat.
- Ladle the hot jelly into hot, clean jars. Wipe the rims with a damp towel to ensure a safe seal, then secure them with lids and rings.
- Process the jars in a boiling water bath for 10 minutes, adjusting the time as needed for altitude.
