All the delightful taste of Meyer lemons is bottled up in this Meyer Lemon Jelly recipe.  Serve it on toast, or eat it with a spoon– either way it’s delightful!

Ingredients to make Meyer Lemon Jelly:

• Meyer Lemons
• Pectin
• Water
• Sugar

Supplies needed to make Meyer Lemon Jelly:

• Water bath canner or large stock pot for canning
• Heavy bottom stock pot for cooking jelly
• Half-pint canning jars
• Canning lids
• Canning funnel
• Ladle
• Jar lifter

Problem Solving:

Why didn’t my Meyer lemon jelly set up?  Why is my jelly runny?

Several things can cause jelly to not set up.  First, make sure that you add the ingredients in order. It’s important that the mixture of juice, water, and pectin is brought to a boil before the sugar is added.  If the sugar is added at the beginning, the jelly tends not to set up.

Second, make sure to bring the mixture to a rolling boil. A rolling boil is a boil that can’t be stirred down.  When you stir the jelly mixture, if it stops boiling you’re not to a rolling boil yet, so keep cooking.  Once the mixture comes to a rolling boil, add the sugar, and then bring it back to a rolling boil again.  Once the mixture with sugar in it comes back to a rolling boil, boil for 1 full minute.

Why are there bubbles in my jelly?

If, while you’re cooking the jelly, you notice that the mixture is very foamy, it can help to add a tiny bit of butter to the mix.  Half a teaspoon (a small sliver) should help the foaminess go away.

If there still ends up being foam once the jelly is cooked, use a slotted spoon to skim off the foam before putting the jelly in the jars.  Foam doesn’t look good, but the air bubbles can also harbor bacteria, causing your jelly to spoil.

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Yield: Makes approximately 8 half-pints

Meyer Lemon Jelly

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All the delightful taste of Meyer lemons is bottled up in this Meyer Lemon Jelly recipe.  Serve it on toast, or eat it with a spoon-- either way it's delightful!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 2 cups Meyer Lemon juice, fresh squeezed
• 2 cups water
• 1 package SureJell Pectin
• 4 1/2 cups sugar

Instructions

1. Mix lemon juice, water, and SureJell together in a large, heavy bottom pan.
2. Bring to a rolling boil, boil 1 minute.
3. Add sugar.
4. Bring back to rolling boil, boil 1 minute.
5. Remove from heat.
6. Ladle into sterile, hot jars, leaving 1/4" headspace.
7. Wipe rims of jars, add rings and lids.
8. Process in a water bath canner for 8 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Canning Funnel – Collapsible Silicone Funnel for Jars
• 
  Granite Ware 9-Piece Canner Kit
• 
  OXO Good Grips Nylon Ladle
• 
  Ball Mason 8oz Quilted Jelly Jars

Nutrition Information:

Yield:

128

Serving Size:

1 Tbsp.
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.