Meyer Lemon Jelly

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.
Average Customer Rating:
3.5 out of 5
3.5
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Meyer Lemon Jelly
Review 1 for Meyer Lemon Jelly
3 out of 5
3 out of 5
Foodie77
Calgary, AB
December 30, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
0points
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Took much longer than expected
December 30, 2013
I found this jelly extremely sweet and it took much longer than I'm used to for it to get to the right consistency. Even after it seemed to be the right consistency after processing and refrigerating it's only a little thicker than melted honey. Definitely won't be making this one again without pectin.
Pros: Yield
Cons: Lengthy
Review 2 for Meyer Lemon Jelly
4 out of 5
4 out of 5
PoultryKeeper
,tx
December 20, 2013
Ability level:Advanced
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Meyer flavor comes through
December 20, 2013
The simplicity of this recipe lets the Meyer Lemon flavor come through the sweetness. I was very pleased with the results.
My two pounds of fruit yielded 7 cups of liquid from the jelly strainer, so I added about 2 1/4 cups of additional sugar. The mixture gelled nicely, and I filled 12 half-pints with a bit of extra jelly for sampling.
I have a Meyer Lemon tree that produced its first significant crop this year. I will look forward to trying this again with various herbs, like rosemary or mint, as well the suggested lemon verbena. This recipe is a keeper for me.
Pros: Easy, Adaptable, Will Make Again