Lemon Jellies Recipes

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LEMON JELLY RECIPE



Lemon Jelly Recipe image

A delicious sweet and tangy jelly made with fresh lemon juice.

Provided by Adina

Categories     Preserves and Canning Recipes

Time 30m

Number Of Ingredients 3

500 ml/ 17 fl.oz/ 2 cups freshly squeezed lemon juice
250 ml/ 8.5 fl.oz/ 1 cup freshly squeezed clementine juice
750 g/ 1.6 lbs/ 3 ¾ cups sugar

Steps:

  • Place a saucer in the freezer.
  • Sterilize the jars. For more information regarding sterilizing jars, have a look at this post.
  • Squeeze the lemons to obtain 500 ml/ 2 cups juice and the clementines to obtain 250 ml/ 1 cup juice. Strain the juice to remove the pulp.
  • Pour the juice into a large wide pot. Add the sugar and stir well.
  • Bring to a boil, stirring well to dissolve the sugar. Once the mixture is boiling set the timer to 10 minutes. Stir often while the jelly is cooking.
  • After 10 minutes of cooking time start checking the jelly. Place a small amount of jelly on the freezer saucer and wait for about 30 seconds. If you are able to trace a line through the jelly, a line that stays that way, then the jelly is done. If not, return the pot to the burner and continue boiling for a few minutes more.
  • Try the consistency of the jelly again and continue in this manner until the consistency is right. The time the jelly needs to get the right consistency depends on the pot you are using. Mine was large and wide and that sped up the process, my jelly only needed 15 minutes.
  • Pour the jelly into the sterilized jars and close well.

Nutrition Facts : ServingSize 1 jar, Calories 805 kcal, Carbohydrate 209 g, Protein 1 g, Sodium 68 mg, Fiber 2 g, Sugar 201 g

LEMON JELLY



Lemon Jelly image

Make and share this Lemon Jelly recipe from Food.com.

Provided by Cathleen Colbert

Categories     Jellies

Time 30m

Yield 5 cups

Number Of Ingredients 6

1/2 cup lemon juice
1 tablespoon grated lemon zest
1 1/2 cups water
4 1/2 cups sugar
12 ounces liquid fruit pectin
3 -4 drops yellow food coloring

Steps:

  • Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
  • Strain mixture into a large saucepan.
  • Add sugar to juice mix and stir well.
  • Bring to a hard boil over high heat, stirring constantly.
  • Stir in fruit pectin.
  • Bring back to full boil and cook for 1 minute, stirring constantly.
  • Remove from heat.
  • Stir in food coloring.
  • Skim off foam with metal spoon.
  • Ladle into hot sterilized jars (I run mine through the dishwasher).
  • Cover immediately with 1/8 inch hot paraffin.

FRESH LEMON JELLY



Fresh Lemon Jelly image

Make and share this Fresh Lemon Jelly recipe from Food.com.

Provided by Chef Aint Bs

Categories     Jellies

Time 45m

Yield 4 8 ounce Jars

Number Of Ingredients 4

4 lemons
1 1/2 cups water
4 1/4 cups sugar
1 (3 ounce) envelope liquid pectin

Steps:

  • 1 tablespoon finely shredded lemon peel.
  • 3/4 cup lemon juice.
  • Combine lemon peel water and juice for 10 minutes.
  • Strain to remove pulp seeds etc.
  • Measure 2 cups juice.
  • Combine 2 cups juice with sugar.
  • Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.
  • QUICKLY stir in pectin.
  • Return to full rolling boil.
  • Boil for 1 minute.
  • Fill in 4/8 ounce jars leaving 1/2 inch head space.
  • Procecss in a water bath for 5 minutes.

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