Lemon Jelly
This was a recipe found in the magazine "Hometown Cooking" and it is delightful with scones or freshly made biscuits. A wonderful gift is a small batch of scones and several mini jars of homemade preserves!
The great thing about this jelly is that it can be made year 'round when lemons are cheaper and more juicer.
List of Ingredients
4 lemons
1 1/2 cups water
4 1/2 cups quality granulated sugar
pinch of Kosher salt
1 drop of yellow color
-----optional, and use ONLY one drop
1 3 ounce pouch liquid fruit pectin
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4 1/2 pint size jelly jars with new two piece sealing lids
OR 8 or 9 mini 1/2 cup jelly jars - these are perfect for Holiday Gift Giving!!
Canning jar lifter or kitchen tongs
Canning funnel, the kind with a large opening, they really make your life much easier!
Clean kitchen towels, to hold the hot jars while tightening the lids
Recipe
**Before beginning, as with any canning project, work in a impeccably clean kitchen. All surfaces and utencils should be cleaned with bleach solution.
Wash your water-bath canner, or heavy stock pot and round cooling rack for the bottom, and fill with water. Fill about 7/8 full for canning jelly jars. Put over high heat, this will take awhile to bring to the boil.
Wash and allow to air dry your canning jars and both two piece lids. In a dutch oven, place jars and just the band and bring to a simmer to keep them hot. Set the sealing lids in the water AFTER it has simmered, and the heat is off.
I have ready next to my burner on the stove a sheet pan with a cooling rack on it. This is where I set my spoon (from stirring) and the jars when they are pulled from the hot water.
To make the jelly, zest the lemons into a medium sized bowl, then squeeze the juice into a measure to make 3/4 cup and add to the zest, add the water and let stand 10 to 15 minutes.
Strain through a fine sieve, then strain a second time through a paper towel or coffee filter lined sieve. This takes longer, but it helps to filter ALL pulp out of the juice mixture. Measure 2 cups of the juice mixture and pour into a heavy 3 1/2 - 4 quart saucepan.
Add the salt, color (if using) and sugar. Stir constantly over high heat until the mixture comes to a full rolling boil that can not be stirred down.
Quickly stir in the pectin (have it ready there beside you) and return the mixture to a full rolling boil. BOIL 1 MINUTE. Stir constantly, remove from the heat and skim any foam from the surface with a large spoon.
Pull the jars from the water with a jar lifter or kitchen tongs. Place them up-side down on the rack beside the burner and let them quickly drip any water out. Since they are in hot water, this is quick. As soon as the jelly is done, Turn the jar over and ladle the jelly into the jar. Use a canning funnel with a large opening, it will make your life much easier.
Leave a headroom of 1/4 inch for jelly. Hold the jar with a clean towel (it is HOT) and with a moist paper towel (dip in boiling water), wipe the rims clean of any drips. Set the sealing lid on the top and screw the band over. Tighten finger tight. Too loose to too tight will hinder the seal. Set aside.
Do one jar at a time, but I usually pull out 4 at a time from the water, they will stay hot. Do not leave filled jars sit out to absorb any air-borne bacteria etc. Lower the jars into the water bath and watch to return to the boil. When the water comes to a FULL ROLLING BOIL time the boil for 5 minutes to set the seal.
Remove the jars from the water and set on a cooling rack. Allow to cool to room temperature with out handling or turning upside down. If the seal hasn't "popped" by that time, you need to refrigerate and use within three weeks, or simply re-do the water bath. If the seal is set, and you press the center, it will be firm and not pop up and down.
To store, it is best to wipe any residue from the outside of the jar, remove the screw band from the lid and set aside (the screwbands can be re-used, but once you use the sealing lid, it is to be tossed). I wrap my jars in a single layer of newpaper and store them right side up back in the jar box they came in. I write on the top of the newpaper what kind of jelly and the date made, so I don't have to open the paper up to find what I want, or take inventory.
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A Note from Chefmom.....
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Although this is a recipe from a magazine, I have added my whole directions and tips for a successful canning experience. I am learning about canning myself, and this was my first attempt at jelly making. It is a simple recipe to make, and about 1 1/2 hours from start to finish. Most of that time was waiting for water to boil, and you know what they say about a watched pot of water!! :)
As for why the water bath?? Because that is what is recommended. There are directions that state to simply turn the jar over after filling and yes, that may heat the seal enough to pop into place, but I personally worry about any residue jelly in the seal, and the left over air inside the container. I have kept preserves for a calendar year without problem, kept in a cool, dark, dry place.
Also, when taking on any canning task, I always recommend having a book or two beside you for guidance. The new books by the USDA are always recommended, and will have all new tips and directions. My favorite guide book is of course, "Putting Food By" and the Blue Ball Book of Canning and Preserving.
For questions and help in your own kitchen, contact your local County Extension Office for local tips and classes in canning and home preserving.
Good Luck and Happy Canning!!
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