Lisa Atwood, Rebecca Courchesne, Rick Field

Meyer Lemon Jelly

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Preparation info
  • Makes

    7 or 8

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

If sweet Meyer lemons are in season, use them in this jelly. If you can’t find them, regular lemons will do. For a variation, add lemon verbena sprigs to the jelly to give it a more savory character. Or, substitute 10 fresh thyme or rosemary sprigs for the lemon verbena.

Ingredients

  • 2 lb (1 kg) Meyer lemons
  • 2 cups (16

Method

Cut off the stem end of each lemon. Keep the blossom end intact, as it contains pectin that will help thicken the jelly. Slice each lemon as thinly as possible, preferably on a mandoline. Place in a large nonreactive saucepan and add 3 qt (3