Lemon Jelly

Preparation info
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 6 lemons
  • cups water
  • cups sugar for every


  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