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Meyer Lemon Jelly
- Makes
7 or 8
half pint jars - Difficulty
Easy
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
If sweet Meyer lemons are in season, use them in this jelly. If you can’t find them, regular lemons will do. For a variation, add lemon verbena sprigs to the jelly to give it a more savory character. Or, substitute 10 fresh thyme or rosemary sprigs for the lemon verbena.
Ingredients
2 lb 1 kg 2 cups 16
Method
Cut off the stem end of each lemon. Keep the blossom end intact, as it contains pectin that will help thicken the jelly. Slice each lemon as thinly as possible, preferably on a mandoline. Place in a large nonreactive saucepan and add
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