Lemon-honey Jelly

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• 2 -3 medium lemons
• 1 1/2 cups water
• 3 1/2 cups sugar
• 3/4 cup honey
• 3 ounces liquid fruit pectin (1 foil pouch)

Recipe

• 1 using a vegetable peeler, remove the colored part of the peel from one of the lemons. (avoid removing the portion.) cut the peel into thin strips; set aside. cut the remaining lemons in half; squeeze lemons for juice. measure 1/2 cup lemon juice. (reserve any remaining juice for another use.)
• 2 in a 5 to 6 quart heavy pot, combine the lemon peel, the 1/2 cup lemon juice, the water and the sugar. cook and stir over medium heat until the sugar dissolves. stir in honey. bring to a full rolling boil, stirring constantly. quickly stir in the pectin. return to a full rolling boil, stirring constantly. boil hard for 1 minute, stirring constantly. remove from heat. quickly skim off the foam with a metal spoon. use spoon to remove the lemon peel strips; discard peel strips.
• 3 ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. wipe jar rims; adjust lids -- tightening to finger tight.
• 4 process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). remove jars from canner; cool on wire racks.