Honey Lemon jelly, for bejay

17 years ago

Hi Bejay, sorry it took me all this time to post. The recipe is simple, here it is. I make lots of it, it is very popular. I also make the same recipe without the pectin and use it in tea, or for grogs or as syrup over ice cream. The kids love it.

Honey Lemon Jelly (from Stocking Up)

3/4 cup lemon juice

2 1/2 cups honey

1/2 cup liquid fruit pectin

Combine honey and juice. Bring to full rolling boil. Add pectin, stir vigorously, and boil for about 2 minutes. Pour into hot, sterilized glasses. Cover with paraffin to seal.

Note: I tried powdered pectin, it does not work or maybe I did not use enough. I BWB mine for 5 minutes, same as jams, 10 if I am too lazy to sterilize my jars. For larger batches, I use 20 cups of honey, 6 cups juice, 5 enveloppes of Certo liquid pectin for a yield of about 30 jars. You need to skim a lot. A 14 kilo bucket of honey gives about 70 jars.

As far as being in business, you will need to check with your specific State, I assume they all have different regulations. I do it in QuÃ©bec, where a separate kitchen is mandatory and you need to be inspected and hold a permit. It's a lot of trouble but people love homemade food so much, it's all worth it.

Marie

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Comments (2)

bejay9_10
17 years ago
Zemmaj -

Hi Marie:

I'm glad I tuned in today or would have missed your post. That sounds like a wonderful recipe. I do have quite a lot of citrus and raise a few bees as well, so that should work into our pantry saves very well.

This should work well for orange and limes too, I would presume. Perhaps even mandarins - which ripen around X-mas time and the tree is always so loaded. It is sometimes hard to find ways to use all of the fruit.

I know what you mean when you say folks really like the homemade kind - we are really appreciating the taste of the finer foods in life here now - since I retired, there is more time to spend producing it. We truly enjoy all of the fresh things from the garden.

Though I've never entertained any serious ideas of working out of my kitchen personally - most of us in the family have worked around food at some point in our lives, so wondered how others manage to compete in that field.

Restaurants can be very profitable - especially in tourist oriented places, but quality is always a big factor - when there are seasonal problems.

I do have the Stocking Up III book - and apparently missed this recipe. Sorry about that, but nice to talk to you anyway.

Would appreciate hearing about your "ventures" - keep us posted, please.

Bejay
mandtl_yahoo_com
13 years ago
Hello, I tried your yummy Honey Lemon recipe. I accidently used the powdered pectin ( 1 (3oz) pkg. Its seems runny or more like honey consistancy.
1. Is that normal? or should it set like regular jelly? I have made regular jelly in the past with powdered pectin and never had a problem.
2. Is there a particular reason why liquid pectin is used with this honey lemon?

Thank you

Laura
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