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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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