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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Sarah Reed
Lovely tasting jelly!!
Lorna
Hi
Can I use fresh squeezed orange juice instead of half of the water in this, will it still gel?
Thanks for your help
Shelby Collings
The acidity may be too much for the pectin and could break it down, resulting in a weak jell.
stephanie
Can I use Limes instead for any of the Lemon recipes?
Shelby Collings
Yes, you sure can!
Lisa
What is the smallest amount of lemon juice I can add to the water to get a safe pH? I want a really gentle and subtle flavour.
Shelby Collings
We would not recommend adjusting this recipe.
Shelia A
I have a ton of fresh squeezed juice that has been frozen. Is this ok to use?
Shelby Collings
Yes, that should work just fine!
allison vance
I made the Lemon Jelly exact to the recipe. It stayed jelled for 2 days and then throughout the day 3rd day, it turned to water. Can this be fixed?
It never got hot or even warm. Temperature was about 55 all day.
Shelby Collings
Hello Allison,
This is a very interesting situation. Have you tried placing any of your jars in the fridge, to see if it firms up when cooled?
Dustin
Can I use a fill & hold method of canning if I’m doing a very large batch
Shelby Collings
We are only able to recommend using a water-bath canning method due to the USDA and the FDA guidelines.
Annie
Can I use a good quality lemon juice like the Santa Cruz brand to make the lemon jelly?
Shelby Collings
Hello Annie,
You sure can! Happy jamming 😊
Judy Silguero
Will Meyer Lemons work with this recipe?
Shelby Collings
Hello Judy,
You sure can! Happy jamming 😊
Sue
I have a lemon purée. Can I use this instead of juice?
Shelby Collings
You sure can! You will want to follow our Lemon Jam Recipe, HERE. Happy jamming 😊
Kathy
Would a combo of lemon and lime juice work?
Shelby Collings
It sure would!
MaryLou
Your lemons might be too acidic to jell and need a higher water to juice ratio,
Linda
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!