Lemon Jelly: Date Added: 13 Nov 2009
Listed in: Jam

2 cups water
6 cups sugar
Zest from 2 Meyer lemons -- minced
1 cup shredded fresh basil leaves -- packed
16 ounces fruit pectin -- 2 foil pouches

In a large saucepan, bring the water, sugar, lemon zest and basil to boil over high heat, stirring constantly to prevent the mixture from boiling over. Add the fruit pectin and return to a boil. Boil one minute, taking care not to let the mixture boil over.

Remove from heat and cool slightly. Pour into jars. Cool to room temperature. Cover tightly and refrigerate for up to 2 weeks.

This recipe yields about 4 cups.

Comments: The flavors of fresh basil and Meyer lemon make this an unusual and tasty accompaniment for roast lamb.

Recipe Pictures - Hover cursor to scroll if several images: Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.