Best 4 Honey Lemon Jelly Recipes

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Indulge in a burst of citrusy goodness with our irresistible Honey Lemon Jelly, a refreshing treat that's perfect for any occasion. This classic jelly recipe has been given a delightful twist with the addition of honey, resulting in a sweet and tangy flavor combination that will tantalize your taste buds. With the option to prepare it in both stovetop and Instant Pot methods, you can choose the one that suits your kitchen setup and time constraints. We've also included pro tips and variations to help you customize the jelly to your liking. Get ready to impress your friends and family with this homemade delight!

Here are our top 4 tried and tested recipes!

HONEY-LEMON JELLY



Honey-Lemon Jelly image

I got this out of Southern Living magazine and every recipe I have ever got from them has been excellent. I have not tried this one yet but I am sure it is delicious!!! I have the lemons bought so I will make it sometime this week. And the best thing about it, there are only 3 ingredients.....YIPPPEEE!!

Provided by BenzBaker

Categories     Jellies

Time 30m

Yield 4 half-pints

Number Of Ingredients 3

5 -6 lemons
2 1/2 cups honey
1 (3 ounce) package liquid pectin

Steps:

  • Grate rind from enough lemon to measure 4 teaspoons, set aside.
  • Squeeze juice from enough lemons to measure 3/4 cup, pour lemon through a wire mesh strainer, discarding seeds and pulp.
  • Combine rind, juice, and honey in a 6 quart saucepan, stirring well.
  • Bring mixture to a boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil and boil constantly for 1 minute. Remove from heat and skim off foam with a metal spoon.
  • Pour jelly into hot and sterilized jars, filling to 1/4 inch from top and wipe jar rims well. Cover with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool on wire racks.
  • Makes 4 half pints.

Nutrition Facts : Calories 673.4, Fat 0.4, SaturatedFat 0.1, Sodium 12.5, Carbohydrate 189.5, Fiber 7.2, Sugar 174, Protein 2.3

BASIC HONEY JELLY



Basic Honey Jelly image

Make and share this Basic Honey Jelly recipe from Food.com.

Provided by byZula

Categories     Jellies

Time 30m

Yield 6 serving(s)

Number Of Ingredients 3

1 cup honey
1/8 cup liquid fruit pectin
1/4 cup water

Steps:

  • Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.

SURE.JELL CITRUS JELLY



SURE.JELL Citrus Jelly image

Discover SURE.JELL Citrus Jelly. This citrus jelly is essentially orange jelly with a couple of lemons thrown in for extra sunshine! Dee-licious!

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-1/4 cups prepared juice (buy about 8 medium oranges and 2 medium lemons)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Squeeze juice from oranges; strain. Measure exactly 3 cups orange juice into 6- or 8-qt. saucepot. Squeeze juice from lemons; strain. Measure exactly 1/4 cup lemon juice into saucepot with orange juice.
  • Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

SURE.JELL HONEY LEMON MARMALADE



SURE.JELL Honey Lemon Marmalade image

Put a little pot of this SURE.JELL Honey Lemon Marmalade on the breakfast table and your family will think they've stumbled into an elegant B&B!

Provided by My Food and Family

Categories     Home

Time 3h40m

Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 7

3 cups prepared fruit (buy 7 lemons)
1-1/2 cups water
1/2 tsp. baking soda
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
2 cups sugar, measured into separate bowl
2 cups honey

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove colored part of peel from lemons using vegetable peeler; chop peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice; set aside. Place peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.
  • Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

Tips:

  • Choose the right lemons: Use fresh, ripe lemons with smooth, unblemished skin. Avoid lemons that are too soft or have brown spots.
  • Zest the lemons finely: Use a microplane or fine grater to zest the lemons. This will help release the oils and flavor from the zest.
  • Use a heavy-bottomed saucepan: This will help prevent the jelly from scorching.
  • Cook the jelly over medium heat: This will help prevent the jelly from boiling too quickly and becoming cloudy.
  • Stir the jelly constantly: This will help prevent the jelly from sticking to the bottom of the pan and burning.
  • Use a candy thermometer: This is the best way to ensure that the jelly has reached the correct consistency.
  • Let the jelly cool slightly before pouring it into jars: This will help prevent the jars from cracking.
  • Process the jars in a boiling water bath: This will help to seal the jars and prevent spoilage.

Conclusion:

Honey lemon jelly is a delicious and versatile condiment that can be enjoyed on toast, pancakes, waffles, or ice cream. It can also be used as a glaze for chicken, fish, or vegetables. With a little bit of planning and effort, you can easily make your own honey lemon jelly at home.

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