Lemon-honey Jelly

Ingredients

2 to 3 medium lemons

1½ cups water

3½ cups sugar

¾ cup honey

½ of a 6-ounce package (1 foil pouch) liquid fruit pectin

Directions

Using a vegetable peeler, remove the colored part of the peel from the lemons. (Avoid removing the white portion.) Cut the peel into thin strips; set aside. Cut the remaining lemons in half; Squeeze lemons for juice. Measure ½ cup lemon juice. (Reserve any remaining juice for another use.)

In a 5- to 6-quart heavy pot, combine the lemon peel strips, the ½ cup lemon juice, and the water. Add sugar. Cook and stir over medium heat until the sugar dissolves. Stir in honey. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon. Use spoon to remove the lemon peel strips; discard peel strips

Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.

Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling) Remove jars from canner; cool on wire racks. Makes 5 half-pints.