Best 16 Lemon Jelly Recipes

LEMON JELLY

Steps:

• Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
• Strain mixture into a large saucepan.
• Add sugar to juice mix and stir well.
• Bring to a hard boil over high heat, stirring constantly.
• Stir in fruit pectin.
• Bring back to full boil and cook for 1 minute, stirring constantly.
• Remove from heat.
• Stir in food coloring.
• Skim off foam with metal spoon.
• Ladle into hot sterilized jars (I run mine through the dishwasher).
• Cover immediately with 1/8 inch hot paraffin.

HONEY LEMON JELLY

Steps:

• In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

TART LEMON DROP JELLY SHOTS

Steps:

• Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
• Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
• Sprinkle gelatin into saucepan.
• Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
• Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
• Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
• Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

LEMON VERBENA JELLY

Steps:

• Put the lemon verbena leaves, lemon zest and water into a medium saucepan. Bring to a boil over moderate to high heat, then turn the heat to simmer and cover the pan. Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours.
• Pour the infusion through a strainer into a large, deep saucepan. Press on the leaves to extract all flavor, then discard the leaves and zest. Stir in the lemon juice and sugar and bring to a full rolling boil over high heat. Add food coloring. Stir in the pectin and return to a full rolling boil. Boil hard for two minutes, stirring constantly.
• Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot sterilized jars, leaving 1/4-inch headspace. Seal with new lids and metal rings.
• Process for 5 minutes in a hot water bath. Makes about five 6-ounce jars.
• This subtly flavored jelly is good with scones or toasted brioche, or in the center of thumbprint butter cookies.

LEMON JELLY CANDIES

Steps:

• Line an 8-inch square pan with foil and spray foil with cooking spray; set aside., In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside., In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat., Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and zest. Pour into prepared pan. Cover and refrigerate overnight or until candy is set., Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of paper. Invert candy onto the parchment. Cut candy into 48 triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week.

CAYENNE GANACHE AND LEMON JELLY FILLED CHOCOLATE BONBONS

Steps:

• In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.
• Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
• Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.
• Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.

SPICY LEMON-MINT JELLY

Steps:

• Use a vegetable peeler to remove the zest (yellow part only) from 4 of the lemons. Cut the zest into fine julienne. Remove the peel and pith from all of the lemons and cut the sections out from between the membranes.
• Place the julienned lemon peel, lemon sections, water, sugar and pepper flakes in a large nonreactive saucepan and mix well. Bring to a boil. Lower the heat slightly and simmer for 20 minutes. Place a small saucer in the freezer.
• Add the mint sprigs to the mixture and simmer for 10 minutes longer. Check the jelly by placing a spoonful on the saucer and returning it to the freezer for about 5 minutes. If the mixture jells when you push your finger through it, it is ready. If not, simmer a little longer and test again.
• Remove the pan from the heat and let cool. Remove the mint sprigs and stir in the chopped mint. Place in a clean container and store in the refrigerator.

MEYER LEMON JELLY

Steps:

• 1. Take 2 pounds of the freshest lemons you can find--not overripe or stale because the younger fruit has more pectin in it. Slice off the stem-end of the lemon but leave the blossom end intact as that's the end that has more pectin in it. Using a blade on a food processor or a mandolin, slice the lemons as thinly as you can and throw them into a large stockpot with 3 quarts of water. Bring the lemon water and zest to a boil and then reduce your heat and gently boil things for 30 minutes. Remove the pot from the heat and let the mixture set for 30 minutes (you can let it set longer if necessary--overnight if you must). Strain the lemons, seed and pulp from the liquid through three or four layers of cheese cloth. This should give you about 5 or 6 cups of liquid (the recipe said 5 but I got 6 and it worked fine for me). Now here's the trickiest part: Combine the liquid, 2 cups of fresh lemon juice and 6 cups of sugar back in the stockpot and bring to a boil. Immediately once everything is well combined you'll notice that the juice is suddenly light and clear and shiny. That's your pectin reacting with the sugar and the acid from the lemon juice and it's supposed to do that. Trust me, it's very pretty. Boil the mixture fairly hard (though not too aggressively, you don't want it overflowing or going too foamy on you), stirring frequently, for 10 minutes or until the jelly begins to "sheet off the back of a spoon." I had no idea what "sheeting" meant so I wasn't quite sure when the jelly would be ready. After ruining a batch I figured it out.
• 2. The best thing to do is to take a plate and stick it in the freezer, ready to go so that when you have boiled the mix for 10 minutes and it appears to be ever-so-slightly thicker on the back of your spoon you can then take out the frozen plate, put a teaspoon of the liquid on the plate and see if it sets up. If it does, that's prooof that the jelly is ready. Mine set up just a little bit on the plate but after boiling my first batch too long I decided to put the jelly in jars anyway and see if it was done despite my apprehensions. I warn you, it may look completely runny and watery but it really only takes about 10 minutes to see a slight change in the consistency off that spoon and over boiling it is disasterous because it makes the lemons taste bitter and burnt. If you want that fresh lemon taste you can't overboil it. I know, I ruined my first batch doing that. Once the 1o minutes have passed then immediately pull the pot off the stove and ladle the jelly into four waiting half-pint jars that have been properly cleaned and sterilized. Screw on the lids and invert them on the counter for 5 minutes, then turn them back right-side up and they'll seal themselves nicely. There is enough acid in the lemon jelly not to have to worry about a water bath. It should keep nicely for a year or so--if you can wait that long to eat it.

BUTTERMILK PANNA COTTA WITH LEMON JELLY

Steps:

• Make panna cotta:
• Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
• Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours.
• Make jelly:
• Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes.
• In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature.
• Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.

TART LEMON JELLY ROLL

Steps:

• To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
• Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
• Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
• For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
• Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
• Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
• Bake in the preheated oven for 12 to 15 minutes.
• Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
• Spread cake at once with clear lemon jelly filling and roll up beginning at short end.

LEMON JELLY FILLING

Steps:

• Mix egg yolks with sugar, grated rinds from 2 lemons, and juice from 4 lemons and cook over boiling water, stirring constantly, until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.

LEMON-COCONUT MATZO JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Make the cake: Brush a rimmed 11-by-17-inch baking sheet with vegetable oil and line with parchment paper. Oil the parchment and dust with potato starch, tapping out any excess.
• Spread the coconut on a separate baking sheet; bake until lightly toasted, about 8 minutes. Let cool. Finely grind all but 1/4 cup coconut in a food processor; add the matzo meal and process until finely ground. Transfer to a large bowl and stir in the potato starch and salt.
• Combine 1/4 cup vegetable oil with the lemon zest and juice in a bowl; set aside. Put the eggs in their shells in a bowl and cover with hot tap water; let stand 5 minutes. Crack the eggs into a bowl; add the granulated sugar and beat with a mixer on medium-low speed until combined, 1 minute. Increase the speed to medium high and beat until thick and fluffy, 12 minutes. Fold the egg mixture into the matzo meal mixture with a rubber spatula until combined. Stir in the lemon-oil mixture until just combined. Spread the batter on the baking sheet; bake until the cake is golden and springs back when pressed, 18 to 20 minutes. Transfer to a rack and let cool 5 minutes in the pan; run a knife around the edge of the cake to loosen.
• Dust a kitchen towel with confectioners' sugar and invert the cake onto the towel. Peel off the parchment. Starting with a long side, carefully roll up the cake, using the towel to help you. Wrap the towel tightly around the rolled cake and let cool completely, about 15 minutes.
• Make the frosting: Put the egg whites, granulated sugar, lemon zest and juice, and salt in a heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk until the sugar is dissolved, 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until thick, glossy and cool, 3 to 5 minutes.
• Assemble the cake: Unroll the cooled cake and spread with the raspberry jam. Reroll the cake, cover with the frosting and top with the reserved 1/4 cup coconut. Serve with raspberries.

LEMON VERBENA JELLY

Steps:

• Bring a boiling-water canner, half full with water, to simmer. Enough water to cover the jars by 1-2 inches. Wash jars and screw bands in hot soapy water; rinse with warm water. Or dishwasher and keep hot. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place chopped lemon verbena leaves and water into a pan. Bring it to a boil, then take it off the heat and let it steep, covered, for 15 minutes.
• Place apple juice in a quart size measuring cup.
• Strain and add infusion to juice to make 4 cups (adding more water or juice to if needed). Place in a 3 1/2-quart or larger saucepan. Add lemon and sugar. Mix well and bring to a full boil over high heat, stirring constantly.Add the liquid pectin; bring back to a full rolling boil and boil for exactly 1 minute.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• Sealed jars can be store up to one year in a cool dark pantry.
• Unsealed store in refrigerator up to 1 month.
• Altitude times:.
• 1,000-3,000 5 minutes.
• 3,001-6,000 10 minutes.
• 6,001-8,000 15 minutes.
• 8,001-10,000 20 minutes.

FRESH LEMON JELLY

Steps:

• 1 tablespoon finely shredded lemon peel.
• 3/4 cup lemon juice.
• Combine lemon peel water and juice for 10 minutes.
• Strain to remove pulp seeds etc.
• Measure 2 cups juice.
• Combine 2 cups juice with sugar.
• Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.
• QUICKLY stir in pectin.
• Return to full rolling boil.
• Boil for 1 minute.
• Fill in 4/8 ounce jars leaving 1/2 inch head space.
• Procecss in a water bath for 5 minutes.

LEMON YOGURT JELLY

Steps:

• Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.
• Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content.
• In a bowl, sprinkle the unflavored gelatin on the water (1/4 cup), whisk a bit, so the gelatin dissolves, set aside for 5 minutes. Whisking makes sure there are no lumps, when its put in the saucepan.
• Set aside.
• In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved.
• Remove from the heat and add the yogurt, stirring until smooth.
• Pour this into the baking dish. cover and refrigerate until set, about 6 hours.
• Gently unmold, and cut into 32 cubes. Set aside.
• Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.

TART LEMON DROP JELLY SHOTS

Steps:

• Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
• Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
• Sprinkle gelatin into saucepan. Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
• Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
• Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
• Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.