Jazz up a biscuit, English muffin, or toast with a spoonful of lemon jelly.
When life give you lemons, make lemon jelly!
BHG / Crystal Hughes
End your search for a basic lemon jelly recipe here.
Credit:BHG / Crystal Hughes
Of course, if you are looking for more jelly flavor adventures, we have those too.
Then when your recipe is made, just process the jars for 5 minutes and let them cool.
It could also be used inthumbprint cookiesor other sweets.
Credit:BHG / Crystal Hughes
(1foilpouch)liquid fruit pectin
Directions
Finely shred enough lemon peel to make 1 tablespoon.
Squeeze juice from lemons to make 3/4 cup.
Combine peel, juice, and water; let stand 10 minutes.
Credit:BHG / Crystal Hughes
Strain to remove any pulp and peel; measure 2 cups juice mixture.
In a Dutch oven, combine the 2 cups lemon juice mixture and the sugar.
Quickly stir in pectin.
Credit:BHG / Crystal Hughes
Return to a full rolling boil; boil for 1 minute, stirring constantly.
Quickly skim off foam with a metal spoon.
Ladle into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Credit:BHG / Crystal Hughes
Wipe jar rims; adjust lids.
Process in a boiling-water canner for 5 minutes (start timing when water returns to boil).
Remove jars; cool on a wire rack.
Credit:BHG / Crystal Hughes
Store in a cool, dark place for up to one year.
It must be added with the right amount of sugar and acid to work.
There are differences in using powdered or liquid pectin, so do not make a one-to-one swap between them.
Credit:BHG / Crystal Hughes
It is used when canning high-acid foods (like many fruits), which naturally resist bacteria growth.
Learn more about thebasics of canning.
Dietary exchanges:
1 other carbohydrate.
2,000 calories a day is used for general nutrition advice.
