Name: Honey Lemon Jelly
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 3 half-pints
Ingredients: 2-1/2 cups honey; 3/4 cup lemon juice; 6 tablespoons grated lemon zest; 1 pouch (3 ounces) liquid fruit pectin

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

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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Honey Lemon Jelly

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Yield:3 half-pints

Prep:50 min

Cook:5 min

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Ingredients

2-1/2 cups honey
3/4 cup lemon juice
6 tablespoons grated lemon zest
1 pouch (3 ounces) liquid fruit pectin

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Directions

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

2 tablespoons: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 30g carbohydrate (29g sugars, 0 fiber), 0 protein.

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