Print Recipe

Lemon Jelly



  • 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


  1. Combine lemon juice, lemon rind and water in a bowl. Let stand for 10 minutes.
  2. 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.
  3. Ladle into hot sterilized jars. Cover immediately with 1/8-inch hot paraffin.

Yield: 5 cups

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