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Lemon Jelly




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Jen Hill



List of Ingredients




Original recipe:

3 3/4 cups of lemon juice
7 cups of sugar
2 (3 oz. pkgs.) pectin

For Half a Recipe:

15 oz lemon juice (6 lemons for me)
3 1/2 C sugar
1 pouch liquid pectin

Recipe



Yield: 5 @ 8oz jars (half recipe)


Juice the citrus and combine in a pan with sugar and bring to a boil for 1 minute. Remove the foam on the top of the mixture and add the pectin.

Pour it into sterilized jars and lids. Screw on the covers and bwb for ten minutes.