Honey Recipes

Honey Lemon Jelly


  • 2-1/2 cups raw honey
  • 3/4 cup lemon juice
  • 6 tablespoons grated lemon zest
  • 1 pouch (3 ounces) liquid fruit pectin


  1. In a Dutch oven, combine raw honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.

  2. Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

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