Categories: conserves, jams, jelly, preserves

Ingredients

• 2 1/2 cups honey
• 1/4 cup freshly squeezed lemon juice
• 1 3oz. pouch liquid pectin
• 1 Tsp. grated lemon zest

Directions

1. In an 8 to 10- quart saucepan, combine honey, lemon juice and grated lemon zest. Bring to a full, rolling boil. Add pectin, stirring constantly, and boil for 2 minutes.
2. Immediately fill hot, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes.

3. make 3 to 4 half-pints

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