HONEY LEMON JELLY
I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. -Ramona Wysong, Barlow, Kentucky
Provided by Taste of Home
Time 55m
Yield 3 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.
HONEY-LEMON JELLY
I got this out of Southern Living magazine and every recipe I have ever got from them has been excellent. I have not tried this one yet but I am sure it is delicious!!! I have the lemons bought so I will make it sometime this week. And the best thing about it, there are only 3 ingredients.....YIPPPEEE!!
Provided by BenzBaker
Categories Jellies
Time 30m
Yield 4 half-pints
Number Of Ingredients 3
Steps:
- Grate rind from enough lemon to measure 4 teaspoons, set aside.
- Squeeze juice from enough lemons to measure 3/4 cup, pour lemon through a wire mesh strainer, discarding seeds and pulp.
- Combine rind, juice, and honey in a 6 quart saucepan, stirring well.
- Bring mixture to a boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil and boil constantly for 1 minute. Remove from heat and skim off foam with a metal spoon.
- Pour jelly into hot and sterilized jars, filling to 1/4 inch from top and wipe jar rims well. Cover with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool on wire racks.
- Makes 4 half pints.
Nutrition Facts : Calories 673.4, Fat 0.4, SaturatedFat 0.1, Sodium 12.5, Carbohydrate 189.5, Fiber 7.2, Sugar 174, Protein 2.3
LEMON-HONEY JELLY
The flower nectar used to make a honey determines the honey's taste, so you can change the flavor of this jelly by the honey you choose. Clover honey provides the mildest flavor, while buckwheat or blackberry honey provides a more pronounced flavor. -- Recipe from Better Homes and Gardens SIP Canning Magazine 2012 Edition. Prep: 45 minutes -- Process: 5 minutes -- Makes: 4 half-pint jars (8 - 4 oz jelly jars)
Provided by jhart82
Categories Jellies
Time 50m
Yield 4 half-pints
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, remove the colored part of the peel from one of the lemons. (Avoid removing the white portion.) Cut the peel into thin strips; set aside. Cut the remaining lemons in half; squeeze lemons for juice. Measure 1/2 cup lemon juice. (Reserve any remaining juice for another use.)
- In a 5 to 6 quart heavy pot, combine the lemon peel, the 1/2 cup lemon juice, the water and the sugar. Cook and stir over medium heat until the sugar dissolves. Stir in honey. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon. Use spoon to remove the lemon peel strips; discard peel strips.
- Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids -- tightening to finger tight.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 881.2, Fat 0.1, Sodium 7.5, Carbohydrate 230.5, Fiber 1.4, Sugar 227.6, Protein 0.5
SURE.JELL HONEY LEMON MARMALADE
Put a little pot of this SURE.JELL Honey Lemon Marmalade on the breakfast table and your family will think they've stumbled into an elegant B&B!
Provided by My Food and Family
Categories Home
Time 3h40m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from lemons using vegetable peeler; chop peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice; set aside. Place peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.
- Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
SURE.JELL CITRUS JELLY
Discover SURE.JELL Citrus Jelly. This citrus jelly is essentially orange jelly with a couple of lemons thrown in for extra sunshine! Dee-licious!
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Squeeze juice from oranges; strain. Measure exactly 3 cups orange juice into 6- or 8-qt. saucepot. Squeeze juice from lemons; strain. Measure exactly 1/4 cup lemon juice into saucepot with orange juice.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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HONEY-LEMON JELLY RECIPE | MYRECIPES
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- Squeeze juice from enough lemons to measure 3/4 cup; pour lemon juice through a wire-mesh strainer, discarding seeds and pulp.
- 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.
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- Using a vegetable peeler, remove the colored part of the peel from one of the lemons. (Avoid removing the white portion.) Cut the peel into thin strips; set aside. Cut the remaining lemons in half; squeeze lemons for juice. Measure 1/2 cup lemon juice. (Reserve remaining juice for another use.)
- In a 5- to 6-quart heavy pot, combine the lemon peel strips, the 1/2 cup lemon juice, and the water. Add sugar. Cook and stir over medium heat until the sugar dissolves. Stir in honey. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon. Use spoon to remove and discard the lemon peel strips; discard peel strips.
- Ladle hot jelly into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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