Homemade lemon jelly recipe ingredients:
- 6 lemons
- 4.4 cup (1 l) water
- 2.2 lb (1 kg) sugar
- 5 tablespoons (100 ml) lemon liqueur
- 1 pouch (3 ounces) liquid fruit pectin
Wash lemons and slice it into thin strips (together with a rind) in large saucepan. Pour cold water over lemons and let them in the water for 6 hours.
Put lemons with water to boil, cover it and remove it from heat for 10 minutes. After that, return mixture to the heat for 10 minutes more, remove from heat and immediately add liqueur and pectin in it (stir it good).
Canning lemon preserves:
While it’s hot, pour your homemade jelly into hot and sterilized jars, cover with lids and store in cool and dark place.