Lemon Honey Jelly

Entered by Connie Rawlings-Dritsas
*Winner of Best Single Origin – Jam

This unusual jelly took the judges by surprise. It looks and smells just like honey, but the acidity from the lemon and smooth texture from the pectin lightened the honey’s rich sweetness, bringing out some of the more subtle components of its flavor. Connie recommends using it to glaze a roasted chicken, or spreading it onto warm biscuits. It also happens to be an excellent starter recipe for those who have not prepared jelly before, as it does not require straining through a jelly bag.

(Recipe originally published in Stocking Up by Carol Hupping)

Makes 2 half-pint jars

Ingredients
¾ cup lemon juice, strained
2 cups honey
½ cup liquid fruit pectin

Steps

1. In a non-reactive sauce pan, combine the lemon juice and honey. Bring to a full rolling boil. Add the pectin, stir vigorously, and boil for about 2 minutes.
2. Turn the heat off and test the jelly for firmness by placing a small spoonful onto a plate that has been in the freezer for at least 30 minutes. If the jelly firms as it cools, it is done. If not, bring the jelly back to a rolling boil and test again in another minute.
3. Ladle immediately into sterilized jars, leaving 1/4” headspace. Run a chopstick around the inside of the jar to remove air bubbles. Wipe the rim clean with a clean, damp cloth and fit with a sealing lid and ring until hand tight. Process in a boiling water bath for 5 minutes. Check lids after one hour and refrigerate any that that have not properly sealed.