A three - ingredient jelly formula that uses no sugar ? It almost sound too good to be true … Except itistrue , and truly good whether it ’s spread on English gem or Southern cornbread .
If you glean your honey and lemons from a backyard or a granger ’ market , this is about as local as you could get . Both savour complement each other beautifully without wrick too sweet or too tangy .
avowedly , when I first made my test batch , I forget to contribute the pectin . I could n’t figure out why my gelatin would not arrange , even after two days of being tuck aside in cool temperatures . Doh!But rather than re - boil all the jellies with pectin , I decided to keep one jounce as - is in the refrigerator . That single jar of lemon - love sirup has become one of my favorite ways to sweeten a cup of hot tea , and it makes a delicious mizzle over vanilla bean ice pick . I might sample it in oatmeal , too .
So whether you adjudicate to make gelatin or syrup , intentionally or unintentionally , you will love it either way !
Lemon-Honey Jelly
Makes 4 half - pints
Ingredients
5 to 6 lemons2 1/2 cups honey3 tablespoon ( or 1 packet ) downcast - sugar powdered pectin ( I utilize Ball RealFruit Low or No - Sugar Needed Pectin )
Making Your Lemon-Honey Jelly
wash away and call off your lemons thoroughly . Using a Microplane or ok grater , spice up your lemons and set aside 1 tablespoon of nip for your jelly . The remaining zest can bestored in the freezerfor future use ( we do n’t require to waste any part of the Citrus limon ! ) .
Squeeze enough juice from your lemons to measure 1 full cup . If necessary , strain any pulp or seeds from the succus . The liquid does not need to be quartz clear as you ’ll be adding zest to the jelly .
In a large flock , combine the stinker juice , lemon tree zest , beloved , and pectin , and stir well . Do n’t use any smoke smaller than 4 quarts , because when this thing boils and bubble up , it really expand !
take the mixture to a full roll boil , stimulate constantly . Boil severely for a few minutes , then polish off from heat .
laden the hot gelatin into blistering , clean jars . Wipe the rim with a dampish towel to secure a good sealing wax , then impregnable with lid and doughnut .
treat the jars in a boiling water bath for 10 second , adjusting the clock time as needed for altitude .
Did I mention the syrup version is really in force on cornbread ? Home - baked cornbread , at that . Mmmmm .
Instructions
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