Lemon Jelly

1. 1

   In a 3 or 4 quart saucepan, mix together the lemon juice, sugar, and pectin and bring to a boil, stirring at first to smooth and blend the ingredients.

2. 2

   Allow to boil exactly 2 minutes and remove from the heat.

3. 3

   Wet a strong paper towel or a fine textured dishcloth with cold water, wring out, and place the paper or cloth in a strainer over a pyrex 2-cup measure.

4. 4

   Let the jelly slowly drip through.

5. 5

   Cool and seal, or cool and refrigerate.

6. 6

   Orange Jelly: Use 1/2 cup orange juice plus 1/4 cup lemon juice and grated zest of 1 orange (this is strained out after imparting its flavor).

No additional tips available.