Honey Lemon Jelly

Use a light, delicately flavored honey for this magically sweet treat. There are two important things to note about this jelly. Honey jelly really boils up when its cooking, so take care that the pot does not boil over. It also sets up very quickly when it is removed from the heat, so do not delay in filling the jars. It also sets up very quickly when it is removed from the heat, so do not delay in filling the jars. Makes about 3-4 8 oz (250 ml) jars)

2 cups honey (475 mL)
1 cup sugar (240 mL)
2/3 cup freshly squeezed lemon juice, strained (160 mL)
2 tsp. finely grated lemon zest (10mL) (I used more)
1/2 cup water (120 mL)
3-oz. (85-mL) pouch liquid pectin

Prepare the preserving jars.

Combine everything but the pectin in your preserving pot. Bring to boil over medium heat and stir in the pectin. Continue to cook and stir until the mixture reaches a full, rolling boil that cannot be stirred down. Boil hard for exactly one minute. Remove from heat, stir and skim off foam if necessary. (Not necessary if you put a bit of butter in.)

Quickly pour the jelly into hot, sterilized jars, leaving 1/4" (6 cm) head space. Wipe clean. Seal according to mfg's directions. Process in a boiling water bath for 5 minutes.


Adele's note: I used about a tbsp, maybe a bit more of zest. You really, honestly have to be quick when you do this, it sets up really fast and is a total pain in the butt to clean off the jars before sealing in case your messy.

Source of recipe: From "Well Preserved" by Mary Anne Dragan ...via Adele