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Meyer Lemon Jelly

Source of Recipe

From "Blue Ribbon Preserves" by Linda J. Amendt


Recipe Introduction

"A tangy jelly with an intense flavor and a shimmering translucence, this jelly is not perfectly clear in appearance. Meyer lemons have an excellent color and flavor and are recommended for this jelly, although other lemons may be used as well. Filter the lemon juice through one or two paper coffee filters before measuring."

List of Ingredients

• 4 cups filtered fresh lemon juice, preferably from Meyer lemons
• 7 cups sugar
• 2 (3-ounce) pouches liquid pectin


Recipe

In an 8-quart stainless steel pan over medium heat, heat the juice until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.

Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.

Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving ¼ inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.


Makes 7 to 8 half-pint jars