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Canning, Freezing and Drying: Lemon Jelly!

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    Communities > Forums > Canning, Freezing and Drying
    Forum: Canning, Freezing and DryingReplies: 27, Views: 625
    AuthorContent
    jenhillphoto
    Danbury, CT (Zone 6a)

    March 9, 2008 3:09 PM

    Post #4641730

    I made this recipe last night. It was posted on a thread from last year. http://davesgarden.com/community/forums/t/682714/

    I didn't have enough lemons left on my (meyer) lemon tree to do a whole recipe. I only had 9 lemons left, so I halved it. I followed all the other instructions. This was super easy and fast! I'm not a big fan of the zest of the meyer lemon, so using only the juice was a good recipe for me. It's plenty lemony, but not too tart for me. I think regular lemons would make it much tarter, since meyers are milder. The flavor stood up to a piece of wheat toast just fine this morning. The consistency was perfect for jelly.

    Original recipe:

    3 3/4 cups of lemon juice
    7 cups of sugar
    2 (3 oz. pkgs.) pectin

    For Half a Recipe:

    15 oz lemon juice (6 lemons for me)
    3 ½ C sugar
    1 pouch liquid pectin

    Yield: 5 @ 8oz jars (half recipe)


    Juice the citrus and combine in a pan with sugar and bring to a boil for 1 minute. Remove the foam on the top of the mixture and add the pectin. Pour it into sterilized jars and lids. Screw on the covers and turn upside down for 5 minutes. Turn the jars over and make sure when they cool that the lids are not able to push in.



    This message was edited Mar 9, 2008 12:42 PM

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