Title: Lemony Honey-Jeweled Jelly
Categories: Jam Canning
Yield: 5 Half-pints

1 1/2	c	Water
1/2	c	Lemon juice
1	tb	Lemon peel; finely shredded
3 1/2	c	Sugar
3/4	c	Honey
6	oz	Liquid fruit pectin
		Candied cherries; OR candied orange peel, cut in strips.

In a bowl, combine water, lemon juice, and lemon peel. Let stand 10 minutes. Strain liquid, discarding peel. In a 5-quart Dutch oven, combine liquid mixture and sugar. Heat and stir over low heat until sugar dissolves. Stir in honey. Bring to a full, rolling boil over high heat, stirring constantly. Stir in pectin and return to full rolling boil, stirring constantly. Boil hard without stirring for 1 minute. Remove from heat. Quickly skim foam with metal spoon. Ladle into clean, hot half-pint jars, leaving 1/4-inch headspace. Cool about 5 minutes or until jelly is partially set. Using clean tongs, insert one candied cherry or candied orange peel strip into center of each jar. Wipe jar rims; adjust lids. Process in boiling water bath for 10 minutes (start timing when water boils.)

Better Homes & Gardens, 9/82

MM by Dave Sacerdote From: Dave Sacerdote Date: 09 Apr 97 National Cooking Echo Ä

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