Drinks & Beveragescreativecanning5.0
Lemon Jelly
Lemon jelly delivers pure, bright citrus flavor in a smooth, spreadable form. The peel infuses the juice with aromatic oils during cooking, then everything is strained out for a perfectly clear jelly that captures the essence of fresh lemons.
👥 48 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●peeler
- ●pot
- ●bowl
- ●strainer
📝 Preparation Steps
1
Prepare the Lemons
lemons2 lbs
2
Scrub lemons thoroughly, rinse well, and pat dry. Using a vegetable peeler, carefully strip the yellow rind from the lemons, avoiding the bitter white pith, to measure about 1 cup of peel strips.
lemons2 lbs
3
Remove the Pith
4
Cut a 1/4-inch slice from each end of the peeled lemons. Stand each lemon flat-end down and remove the remaining white pith in strips, cutting from top to bottom following the curve of the fruit.
lemons2 lbs
5
Chop the Lemons
lemons2 lbs
6
Coarsely chop the peeled lemons, reserving all juice, to measure about 2 to 2 1/2 cups total.
lemons2 lbs
7
Cook the Mixture
8
Combine lemon peel strips, chopped lemon with juice, and water in a 4-quart stainless steel or enameled pot. Bring to a boil, reduce heat, cover, and simmer for ⏱️ 15 minutes.
9
Strain the Juice
10
Line a large wire-mesh strainer with 3 layers of dampened cheesecloth and place over a large bowl. Pour the lemon mixture into the strainer and let drain for at least ⏱️ 3 hours or overnight. You should get about 2 cups of juice. Measure, and adjust your sugar accordingly. You should add 1 cup sugar to every one cup of strained juice. Discard solids.
sugar (Adjust to your juice yield, 1:1 ratio)2 cups
11
Make the Jelly
12
Combine lemon juice and pectin in a 4-quart pot. Bring to a full rolling boil over high heat, stirring constantly. Add sugar (1:1 ratio to measured juice), stirring to dissolve. Return to a full rolling boil and boil hard for ⏱️ 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
sugar (Adjust to your juice yield, 1:1 ratio)2 cups
13
Fill Jars
14
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids on jars, and apply bands to fingertip tight.
15
Process half pints or quarter pints in a boiling water bath canner for ⏱️ 10 minutes, adjusting for altitude. Turn off heat and let jars stand in canner for ⏱️ 5 minutes before removing.
Nutrition Facts
calories
41 kcal
fat Content
0.1 g
serving Size
1 Tbsp
fiber Content
1 g
sugar Content
9 g
sodium Content
3 mg
protein Content
0.2 g
carbohydrate Content
11 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.022 g
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