|
LEMON
JELLY
4 large lemons
1 1/2 cup water
4 1/4 cup
sugar
1 foil pouch of lequid fruit pectin (6 ounces)
Finely
shred enough lemon peel to make 1 tablespoon.
Squeeze juice from
lemons to make 3/4 cup. Combine peel, juice and water. Let stand for 10
minutes. Strain to remove any pulp and peel. Measure 2 cups juice
mixture.
In a heavy pan combine the two cups of lemon juice mixture
and the sugar. Cook over high heat, stirring constantly until mixture
comes to a full rolling boil that cannot be stirred down.
Quickly stir
in pectin and return to a full boil and boil for 1 minute.
Remove
from heat and quickly skim off foam with a metal spoon. Ladel into hot
sterilized half pint jars, leaving a 1/4 inch headspace. Wipe off jar rims
and adjust lids.
Process in boiling water for 5 minutes (start
timing after the water comes to a boil). Remove jars. Cool on wire
rack.
Makes 5 half pints.
Store in a cool dry place. When
opened, store in refrigerator.
Happy Canning..........Chefbetty
|