I like the pulp in mine so add it to the juice when cooking, makes for a thicker jelly, looks so pretty and tastes so good…Jeanne Halal Meat Exporters
- Meyer Lemons Jelly
- Yield: 3 half pints
- 2 1/2 cups freshly squeezed Meyer lemon juice (approximately 20 lemons)
- 2 cups sugar
- 4 tablespoons powdered pectin
Prepare a boiling water bath and 3 half pint jars. Place canning lids in a small saucepan of water and set to the barest simmer. Meat Exporters India
Squeeze lemons to extract juice and save all the seeds. Place seeds in the center of a 6-inch length of cheesecloth. Roll the cheesecloth up and tie it tightly so that no seeds are able to escape.
Whisk pectin into the sugar.
In a large, non-reactive pot, combine Meyer lemon juice, sugar and the bundle of seeds.
Bring to a boil and cook, stirring frequently, until the volume in the pot is greatly reduced. While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220F. It should look thick and syrup-y and the bubbles should look glossy.
Use the frozen saucer to test doneness. Buffalo Meat Exporters
When jelly is finished cooking, pour it into prepared jars. Wipe rims, apply lids and bands and process in a boiling water canner for ten minutes.
Jalapeno jelly went over big last Christmas but the lemon was the most loved..Jeanne..
How do you make your jelly? I have16 large Meyer lemons I was just going to juice but I?m wondering if I should do something else with some of them. I already sliced and dried 8 others. Indian Buffalo Meat Exporters