Lemon Jelly
Lemon Jelly offers a vibrant, citrusy flavor with a smooth, sweet texture. Perfect for spreading on toast or serving as a refreshing dessert topping, it suits all ages.
Ingredients
Instructions
- Combine lemons and water in a large stockpot over medium-high heat.
- Bring to a boil.
- Reduce heat to medium.
- Strain fruit mixture, reserving liquid.
- If necessary, add additional water to reserved liquid and sugar in the stockpot over medium heat; stir until sugar dissolves.
- Increase heat to medium-high and bring to a rolling boil.
- Add pectin.
- Stir until dissolved.
- Bring to a rolling boil again and boil for 1 minute longer.
- Remove from heat.
- Skim off foam.
- Tint to desired color with yellow food coloring.
- Pour into jars and seal.
- Process jars in a hot water bath for 10 minutes.
Tips & Substitutions
When making lemon jelly, ensure your lemons are fresh for the best flavor. If you want to reduce the sweetness, consider cutting down on sugar slightly, but keep in mind that pectin requires sugar to set properly. For a twist, you can add a splash of vanilla extract or infuse with herbs like rosemary. This jelly can complement desserts like Bobbi'S Summer Salad or be used in glazes.
Serving Suggestions
Lemon jelly can be served as a delightful spread for breakfast or brunch, pairing well with warm biscuits or scones. It also makes a refreshing topping for desserts or can be used in cocktails, such as a Southern Sangria. For a unique twist, drizzle it over a fruit salad for added sweetness.
Storage & Reheating
Store your sealed jars of lemon jelly in a cool, dark place. Once opened, refrigerate and consume within a few weeks. If you have leftovers, you can reheat the jelly gently in a saucepan over low heat or use it straight from the jar to spread on toast or scones.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Jelly contains roughly 106 calories, with 2g protein, 27g carbohydrates, and 0g fat. It is an excellent source of iron (33% of the Daily Value), and a good source of vitamin C and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh lemons?
While you can use bottled lemon juice, fresh lemons provide a superior flavor and aroma that is essential for a vibrant lemon jelly. Bottled juice may also have preservatives that could affect the setting of the jelly.
What is the purpose of the pectin in this recipe?
Pectin is a natural thickening agent that helps the jelly set. It works by forming a gel when combined with sugar and acid from the lemons. Without pectin, your jelly may not achieve the desired consistency.
How can I tell if my jelly has set properly?
To test if your jelly has set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and wrinkles slightly, it has set properly. If not, you may need to cook it a bit longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).