lemon being juiced on a juicer

Lemon Jelly

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5 from 1 vote
Lemon Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 2 cups fresh squeezed and strained lemon juice
  • 2 cups water lemon juice is too acid to jell if you do not cut it with water
  • 3 teaspoons calcium water see step #1
  • 2 cups sugar OR 1 cup honey
  • 4 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Measure lemon juice into sauce pan.
  • Add water and calcium water, and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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23 Responses

  1. Sarah Reed
    | Reply

    Lovely tasting jelly!!

  2. Lorna
    | Reply

    Hi
    Can I use fresh squeezed orange juice instead of half of the water in this, will it still gel?
    Thanks for your help

    • Shelby Collings
      | Reply

      The acidity may be too much for the pectin and could break it down, resulting in a weak jell.

  3. stephanie
    | Reply

    Can I use Limes instead for any of the Lemon recipes?

    • Shelby Collings
      | Reply

      Yes, you sure can!

  4. Lisa
    | Reply

    What is the smallest amount of lemon juice I can add to the water to get a safe pH? I want a really gentle and subtle flavour.

    • Shelby Collings
      | Reply

      We would not recommend adjusting this recipe.

  5. Shelia A
    | Reply

    I have a ton of fresh squeezed juice that has been frozen. Is this ok to use?

    • Shelby Collings
      | Reply

      Yes, that should work just fine!

  6. allison vance
    | Reply

    I made the Lemon Jelly exact to the recipe. It stayed jelled for 2 days and then throughout the day 3rd day, it turned to water. Can this be fixed?
    It never got hot or even warm. Temperature was about 55 all day.

    • Shelby Collings
      | Reply

      Hello Allison,

      This is a very interesting situation. Have you tried placing any of your jars in the fridge, to see if it firms up when cooled?

  7. Dustin
    | Reply

    Can I use a fill & hold method of canning if I’m doing a very large batch

    • Shelby Collings
      | Reply

      We are only able to recommend using a water-bath canning method due to the USDA and the FDA guidelines.

  8. Annie
    | Reply

    Can I use a good quality lemon juice like the Santa Cruz brand to make the lemon jelly?

    • Shelby Collings
      | Reply

      Hello Annie,
      You sure can! Happy jamming 😊

  9. Judy Silguero
    | Reply

    Will Meyer Lemons work with this recipe?

    • Shelby Collings
      | Reply

      Hello Judy,

      You sure can! Happy jamming 😊

  10. Sue
    | Reply

    I have a lemon purée. Can I use this instead of juice?

    • Shelby Collings
      | Reply

      You sure can! You will want to follow our Lemon Jam Recipe, HERE. Happy jamming 😊

      • Kathy
        | Reply

        Would a combo of lemon and lime juice work?

        • Shelby Collings
          | Reply

          It sure would!

  11. MaryLou
    | Reply

    Your lemons might be too acidic to jell and need a higher water to juice ratio,

  12. Linda
    | Reply

    I have a very difficult time getting this to set—it’s more like a lemon syrup (which is also delicious). I use homegrown ponderosa lemons; should I add additional powdered citric acid and how much if so ?thank you!

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