-
1
Bring boiling-water canner, half full with water, to simmer.
-
2
Wash jars and screw bands in hot soapy water.
-
3
Pour boiling water over flat lids in saucepan off the heat.
-
4
Let stand in hot water until ready to use.
-
5
Drain jars well before filling.
-
6
Remove colored part of peel from lemons using vegetable peeler; chop peel and set aside.
-
7
Peel and discard remaining white part of peel from lemons.
-
8
Chop lemons, reserving any juice; set aside.
-
9
Place peels, water and baking soda in large saucepan.
-
10
Bring to boil.
-
11
Reduce heat; cover.
-
12
Simmer 10 min, stirring occasionally.
-
13
Add chopped lemons and reserved juice; cover.
-
14
Simmer an additional 20 min.
-
15
Measure exactly 3 cups prepared fruit into 6- or 8-qt.
-
16
saucepot.
-
17
Stir in pectin.
-
18
Add butter to reduce foaming.
-
19
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
-
20
Add sugar and honey; stir.
-
21
Return to full rolling boil and boil exactly 1 min., stirring constantly.
-
22
Remove from heat.
-
23
Skim off any foam with metal spoon.
-
24
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
-
25
Wipe jar rims and threads.
-
26
Cover with two-piece lids.
-
27
Screw bands tightly.
-
28
Place jars on elevated rack in canner.
-
29
Lower rack into canner.
-
30
(Water must cover jars by 1 to 2 inches.
-
31
Add boiling water, if necessary.)
-
32
Cover; bring water to gentle boil.
-
33
Process 5 min.
-
34
Remove jars and place upright on a towel to cool completely.
-
35
After jars cool, check seals by pressing middles of lids with finger.
-
36
(If lids spring back, lids are not sealed and refrigeration is necessary.)
