Honey-Lemon Jelly - cooking recipe

Ingredients

5 -6 lemons
2 1/2 cups honey
1 (3 ounce) package liquid pectin

Preparation

Grate rind from enough lemon to measure 4 teaspoons, set aside.
Squeeze juice from enough lemons to measure 3/4 cup, pour lemon through a wire mesh strainer, discarding seeds and pulp.
Combine rind, juice, and honey in a 6 quart saucepan, stirring well.
Bring mixture to a boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil and boil constantly for 1 minute. Remove from heat and skim off foam with a metal spoon.
Pour jelly into hot and sterilized jars, filling to 1/4 inch from top and wipe jar rims well. Cover with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool on wire racks.
Makes 4 half pints.