Janet Cooper

Lemon Jelly

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Preparation info
    • Difficulty

      Easy

Appears in
Home Canning and Preserving
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

Ingredients

  • 6 lemons
  • 7½ cups water
  • 2¼ cups sugar for every

Method

  1. Slice the lemons thinly, remove the seeds, and put the fruit into a large pan along with the water. Tie the seeds in a small cloth and add to the pan. The seeds will add extra natural pectin. Bring to a boil and then simmer, covered, for 1½ hours.
  2. Strain the juice through a jelly bag. Squeeze the bag of seeds into the jelly bag. Measure the juice and return it