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6oz1foil pouch liquid fruit pectin
How to Make Lemon Jelly
- Finely shred enough lemon peel to make 1 tablespoon Squeeze juice from lemons to make 3/4 cup. Combine peel,juiceand water; let stand 10 min. Strain to remove any pulp and peel, measure 2 cups juice mixture.
- In a Dutch oven, combine the 2 cups lemon mixture and sugar. Cook until mixture comes to full rolling boil boil that cannot be mstirred down. Quickly stir in pectin. Return to a full rolling boil-boil for 1 min.,stirring constantly. Remove from heat. Quickly skim off foam with metal spoon. pour into sterilized jars. Makes 4 half-pints.