And excellent on toast.
Before you begin, gather up all of your equipment; this canning business can get out of hand if you’re unprepared!
You will need:
- A deep stockpot with a drop-in insert (for pasta, etc), or a steamer or rack which fits into the bottom.
- 8 4oz. jelly jars with lids and rings.
- A cookie sheet (I use one with a rack that fits inside, but the rack isn’t strictly necessary.)
- Tongs (for transferring jars in and out of the water bath, they sell fancy ones for canning, but if you’re careful, any tongs will do)
- A funnel, if you’re not a confident pourer
- A 4-quart saucepan
- A silicone spatula
adapted from Putting Food By, Hertzberg/Vaughn/Greene
Yields 8 4oz. jars
2 1/2 c. honey
3/4 c. lemon juice, well-strained
grated rind of 1 lemon
1 3oz. pouch liquid pectin
Preheat the oven to 300 degrees. Wash the jars and rings in warm soapy water, rinse, and set them right-side-up on the cookie sheet. Pop the tray in the oven until you’re just about ready to pour the jelly into the jars.
Set the lids in a bowl of hot water.
Put the steamer or rack into the stockpot and fill with enough water to cover the jars with an additional inch of water. Set the pot over high heat while you prep the jelly.
Add the pectin and bring it back to a rolling boil, stirring and scraping constantly. Boil hard for a minute, still stirring and scraping.
If you’ve spilled at all, wipe the rims and threads of the jars with a damp paper towel. Then place a lid on each jar (don’t worry about the water clinging to them). Screw a ring down just finger-tight over each lid, and watch your fingers–the jars are still hot!
Now, carefully lower your jars, in batches of four, into the boiling water bath. When the water returns to a boil, set a timer for 10 minutes. Remove the jars to the cookie sheet and leave them to cool to room temperature. Process the second batch the same way.
Later this week, I’ll give you my Earl Grey Tea Cake recipe, which–no surprise–goes very well with this jelly.