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Lemon Jelly/Jalapeno-Lemon Jelly

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Level: Easy

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Description

Lemon Jelly is a tangy sweet jelly for biscuits. The version with jalapenos is an excellent pepper jelly and can also be spread over chicken or fish when baking.

Ingredients

  • 2-½ cups Lemon Juice, Preferably Fresh-squeezed
  • ¼ cups Lemon Zest
  • ½ cups Crushed Jalapeno (OPTIONAL)
  • 6 cups Sugar
  • 1 package Liquid Pectin (3 Ounce Packet)
  • 7 whole Canning Jars, 8 Ounce Size, Including Lids And Rings

Preparation

Prepare jars, lids and rings.

In a bowl add lemon zest and juice. Let stand approximately 10 minutes then strain into a large pot.

Into the pot, add crushed jalapenos if using, mix well with lemon juice. Add sugar, stirring until dissolved. Bring to a hard boil over medium-high heat, stirring constantly and boil for 1 minute. Add liquid pectin, return to hard boil, stirring constantly and boil for 30 seconds. Remove from heat.

Ladle into prepared jars, wipe rims with damp cloth. Put lids and rings on jars.

Process in a hot water bath for approximately 5 minutes. Remove and allow to cool undisturbed overnight.

Without jalapenos this recipe makes approximately seven 8 ounce jars.

One Comment

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Profile photo of lastroh

lastroh on 2.6.2011

Looks fabulous! I need to try this! Just got into canning last year.

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