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+ servings
jar of fresh lemon jelly
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4.42 from 43 votes

Lemon Jelly Recipe

A delicious sweet and tangy jelly made with fresh lemon juice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Preserves and Canning Recipes
Cuisine: German
Servings: 4 small jars
Calories: 805kcal
Author: Adina

Ingredients

  • 500 ml/ 17 fl.oz/ 2 cups freshly squeezed lemon juice
  • 250 ml/ 8.5 fl.oz/ 1 cup freshly squeezed clementine juice
  • 750 g/ 1.6 lbs/ 3 ¾ cups sugar

Instructions

  • Place a saucer in the freezer.
  • Sterilize the jars. For more information regarding sterilizing jars, have a look at this post.
  • Squeeze the lemons to obtain 500 ml/ 2 cups juice and the clementines to obtain 250 ml/ 1 cup juice. Strain the juice to remove the pulp.
  • Pour the juice into a large wide pot. Add the sugar and stir well.
  • Bring to a boil, stirring well to dissolve the sugar. Once the mixture is boiling set the timer to 10 minutes. Stir often while the jelly is cooking.
  • After 10 minutes of cooking time start checking the jelly. Place a small amount of jelly on the freezer saucer and wait for about 30 seconds. If you are able to trace a line through the jelly, a line that stays that way, then the jelly is done. If not, return the pot to the burner and continue boiling for a few minutes more.
  • Try the consistency of the jelly again and continue in this manner until the consistency is right. The time the jelly needs to get the right consistency depends on the pot you are using. Mine was large and wide and that sped up the process, my jelly only needed 15 minutes.
  • Pour the jelly into the sterilized jars and close well.

Video

Nutrition

Serving: 1jar | Calories: 805kcal | Carbohydrates: 209g | Protein: 1g | Sodium: 68mg | Fiber: 2g | Sugar: 201g