Meyer Lemon Jelly
I have 3 Drawf Meyer Lemon trees on my patio. Wish I had an orchard of them along with Valencia Orange.
I pinch this recipe off tastebook.com. Can't wait for Lemon season to start.
- 2 lb
- meyer lemons or any lemons
- 3 qt
- 6 c
- 1/2 tsp
- fresh lemon zest
Bring the lemon water and zest to a boil and then reduce your heat and gently boil things for 30 minutes. Remove the pot from the heat and let the mixture set for 30 minutes (you can let it set longer if necessary--overnight if you must). Strain the lemons, seed and pulp from the liquid through three or four layers of cheese cloth. This should give you about 5 or 6 cups of liquid (the recipe said 5 but I got 6 and it worked fine for me).
Now here’s the trickiest part:
Combine the liquid, 2 cups of fresh lemon juice and 6 cups of sugar back in the stockpot and bring to a boil. Immediately once everything is well combined you’ll notice that the juice is suddenly light and clear and shiny. That’s your pectin reacting with the sugar and the acid from the lemon juice and it’s supposed to do that. Trust me, it’s very pretty.
Boil the mixture fairly hard (though not too aggressively, you don’t want it overflowing or going too foamy on you), stirring frequently, for 10 minutes or until the jelly begins to “sheet off the back of a spoon.” I had no idea what “sheeting” meant so I wasn’t quite sure when the jelly would be ready. After ruining a batch I figured it out.
I warn you, it may look completely runny and watery but it really only takes about 10 minutes to see a slight change in the consistency off that spoon and over boiling it is disasterous because it makes the lemons taste bitter and burnt. If you want that fresh lemon taste you can’t overboil it. I know, I ruined my first batch doing that.
Once the 1o minutes have passed then immediately pull the pot off the stove and ladle the jelly into four waiting half-pint jars that have been properly cleaned and sterilized. Screw on the lids and invert them on the counter for 5 minutes, then turn them back right-side up and they’ll seal themselves nicely. There is enough acid in the lemon jelly not to have to worry about a water bath.
It should keep nicely for a year or so--if you can wait that long to eat it.