lemon being juiced on a juicer

Lemon Jelly

Lemon Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 2 cups fresh squeezed and strained lemon juice
  • 2 cups water lemon juice is too acid to jell if you do not cut it with water
  • 3 teaspoons calcium water see step #1
  • 2 cups sugar OR 1 cup honey
  • 4 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Measure lemon juice into sauce pan.
  • Add water and calcium water, and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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6 Responses

  1. Judy Silguero
    | Reply

    Will Meyer Lemons work with this recipe?

    • Shelby Collings
      | Reply

      Hello Judy,

      You sure can! Happy jamming 😊

  2. Sue
    | Reply

    I have a lemon purée. Can I use this instead of juice?

  3. MaryLou
    | Reply

    Your lemons might be too acidic to jell and need a higher water to juice ratio,

  4. Linda
    | Reply

    I have a very difficult time getting this to set—it’s more like a lemon syrup (which is also delicious). I use homegrown ponderosa lemons; should I add additional powdered citric acid and how much if so ?thank you!

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