Saturday, May 28, 2011

Lemon Ginger Honey Jelly

2 1/4 c. clover honey
3/4 c. fresh lemon juice
3/4 c. fresh orange juice
1 Tbsp. finely chopped lemon zest (about 3 lemons)
1 Tbsp. finely chopped orange zest (about 3 oranges)
3 Tbsp. minced crystallized ginger root, rinsed to remove the sugar
3 oz. commercial liquid pectin

Bring the honey, lemon juice, orange juice, and lemon and orange zest to a boil in a sauce pan. Stir in the ginger. When mixture comes back to a boil, add the pectin and return to a boil. Boil on high heat for exactly 1 minute, stirring constantly. Remove from the heat and stir for 3 minutes to distribute the zest and the ginger. Ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot water bath for 15 minutes. remove, cool, check seals, label, and store in a cool, dry place.

Yield: about 4 half-pint jars

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