Best Lemon Honey Jelly Recipes

HONEY LEMON JELLY

Steps:

• In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

ACORN SQUASH WITH LEMON HONEY JELLY, TEX-MEX STYLE

Steps:

• 1. Cut squash in half--Don't remove the seeds or the membrane. Bake face-up in a preheated 425 oven for 45 minutes.
• 2. Remove, let cool. Remove seeds and membrane. Melt butter in microwave. Drizzle over squash halves.
• 3. Melt the Lemon Honey Jam in the microwave and spoon over squash halves.
• 4. NOTE: I got the Tex-Mex Sweet Salt as a gift for Christmas. It's a great mix of cinnamon, with cayenne, orange peel, sea salt, ginger, cloves and more. It's wonderful with anything a little sweet (like squash). Get yours at Star Dragonfly Herb Company https://www.facebook.com/StarDragonflyHerbCompany/
• 5. Sprinkle about a tablespoon or more over the squash halves. Return to the oven to bake at 375 for another 25-30 minutes.

HONEY-LEMON JELLY

Steps:

• Grate rind from enough lemon to measure 4 teaspoons, set aside.
• Squeeze juice from enough lemons to measure 3/4 cup, pour lemon through a wire mesh strainer, discarding seeds and pulp.
• Combine rind, juice, and honey in a 6 quart saucepan, stirring well.
• Bring mixture to a boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil and boil constantly for 1 minute. Remove from heat and skim off foam with a metal spoon.
• Pour jelly into hot and sterilized jars, filling to 1/4 inch from top and wipe jar rims well. Cover with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool on wire racks.
• Makes 4 half pints.

LEMON-HONEY JELLY

Steps:

• Using a vegetable peeler, remove the colored part of the peel from one of the lemons. (Avoid removing the white portion.) Cut the peel into thin strips; set aside. Cut the remaining lemons in half; squeeze lemons for juice. Measure 1/2 cup lemon juice. (Reserve any remaining juice for another use.)
• In a 5 to 6 quart heavy pot, combine the lemon peel, the 1/2 cup lemon juice, the water and the sugar. Cook and stir over medium heat until the sugar dissolves. Stir in honey. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon. Use spoon to remove the lemon peel strips; discard peel strips.
• Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids -- tightening to finger tight.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.