Lemon Honey Jelly
Thursday, January 20th, 2011
Our family has made wild grape jelly using sugar for many years. Mom and I were pleasantly surprised how easy it is to substitute honey for sugar in jelly making. We both liked the taste of this recipe, adapted from honey.com, but Dad still prefers berry jellies. Actually, he said, "This jelly could ruin a good biscuit." Fortunately, the recipe requires a low time and ingredient investment, so it’s worth a try!
Step 1: Combine 2-1/2 cups local honey, 3/4 cup strained lemon juice, and 4 teaspoons lemon zest in a 6-quart saucepan. Over high heat, bring mixture to a rolling boil, stirring constantly.
Step 2: Quickly stir in 1 (3 oz) package of liquid pectin. Still stirring, boil mixture for 1 minute longer.
Step 3: Remove from heat. Skim off foam with a metal spoon.
Steps 4 & 5: Quickly pour jelly into 2 hot, pint jars, filling to 1/4 from tops (have an extra, smaller jar available in case you have an excess of liquid); wipe jar rims with a damp cloth. Cover immediately with metal lids and screw on bands.
Process jars in a water bath canner for 5 minutes.
Cool jars on a wire rack for 12 hours, or overnight.
We entered our cinnamon creamed honey and lemon honey jelly at the Family Camp Fair. The creamed honey placed third, and the jelly garnered "Best of Show!"
