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Meyer Lemons Jelly

Servings: 3 half pints


  • 2 1/2 cups freshly squeezed Meyer lemon juice approximately 20 lemons
  • 2 cups sugar
  • 4 tablespoons powdered pectin


  • Prepare a boiling water bath and 3 half pint jars. Place canning lids in a small saucepan of water and set to the barest simmer.
  • Squeeze lemons to extract juice and save all the seeds. Place seeds in the center of a 6-inch length of cheesecloth. Roll the cheesecloth up and tie it tightly so that no seeds are able to escape.
  • Whisk pectin into the sugar.
  • In a large, non-reactive pot, combine Meyer lemon juice, sugar and the bundle of seeds.
  • Bring to a boil and cook, stirring frequently, until the volume in the pot is greatly reduced. While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220°F. It should look thick and syrup-y and the bubbles should look glossy.
  • Use the frozen saucer to test doneness.
  • When jelly is finished cooking, pour it into prepared jars. Wipe rims, apply lids and bands and process in a boiling water canner for ten minutes.