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“The flower nectar used to make a honey determines the honey's taste, so you can change the flavor of this jelly by the honey you choose. Clover honey provides the mildest flavor, while buckwheat or blackberry honey provides a more pronounced flavor. -- Recipe from Better Homes and Gardens SIP Canning Magazine 2012 Edition. Prep: 45 minutes -- Process: 5 minutes -- Makes: 4 half-pint jars (8 - 4 oz jelly jars)”
4 half-pints

Ingredients Nutrition

  • 2-3 medium lemons
  • 354.88 ml water
  • 828.06 ml sugar
  • 177.44 ml honey
  • 85.04 g liquid fruit pectin (1 foil pouch)


  1. Using a vegetable peeler, remove the colored part of the peel from one of the lemons. (Avoid removing the white portion.) Cut the peel into thin strips; set aside. Cut the remaining lemons in half; squeeze lemons for juice. Measure 1/2 cup lemon juice. (Reserve any remaining juice for another use.)
  2. In a 5 to 6 quart heavy pot, combine the lemon peel, the 1/2 cup lemon juice, the water and the sugar. Cook and stir over medium heat until the sugar dissolves. Stir in honey. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon. Use spoon to remove the lemon peel strips; discard peel strips.
  3. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids -- tightening to finger tight.
  4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

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