Canning and Preserving Recipes
Lemon Jelly
Yield: 5 cups
Ingredients
- 1/2 cup lemon juice
- 1 tablespoon grated lemon rind
- 1 1/2 cups water
- 4 1/2 cups granulated sugar
- 1 bottle liquid fruit pectin
- 3 to 4 drops yellow food color
Instructions
- Combine lemon juice, lemon rind and water in a bowl. Let stand for 10 minutes.
- Strain and pour into large saucepan. Add sugar to juice mixture; mix well. Bring to a hard boil over high heat, stirring constantly. At once, stir in the fruit pectin. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Stir in food color. Skim off foam with metal spoon.
- Ladle into hot sterilized jars. Cover immediately with 1/8 inch hot paraffin.