Sunday, March 9, 2008

Sunshine in a Jar

Sunshine in a jar. Delicately yellow Meyer Lemon Jelly shines with happiness.

What did you do Saturday night?

I made jelly.

Seriously, what did you do?

I made jelly.

If you don't want to tell me, just say so.

I did, there's my proof, up there in the picture.

Wow, Saturday was some dreary day around here. The heavens opened up and dumped rain on us all day long and into the night, with some serious winds too. One of those days, where you knock around the house, because it's the weekend and you can, and who wants to go out in that weather? After awhile, I'm bored. There's still 9 lemons hanging on the lemon tree plant and I know that they need to be used pretty soon. They're nice and ripe, turning a golden yellow, as Meyer's are supposed to do.

I got my ingredients together, washed out some jars, and got my top lemon juicer (hubby) to juicin'. I'll share the recipe below. It's very easy and quick. There's a lot of sugar. That's all jelly really is, fruit juice and sugar. I used liquid pectin and I think that may be all I use from now on. It doesn't require further dissolving and cooking because it comes already dissolved. This leaves my lemon juice tasting like yummy fresh lemons and not like cooked, scorched lemons.

Meyer Lemon Jelly

15 oz lemon juice (6 lemons)
3 ½ C sugar
1 pouch liquid pectin (3 oz)

Yield: 5 @ 8oz jars

Juice enough lemons to make 15 ounces. In a non-reactive pan (like stainless steel) combine the lemon juice with sugar and bring to a boil for 1 minute. When mixture begins to boil, it can quickly foam up, you will want to turn down the heat and be ready to move the pot if it gets out of hand. Use a rubber spatula to remove the foam on the top of the mixture and stir in the pectin. No further cooking is required with the liquid pectin. Pour the jelly into sterilized jars and lids.

Pour juice through a fine mesh strainer before adding to the pan, to exclude any small seeds or lemon pulp. I have my pectin pouch already cut open and propped up in a glass, so I don't have to fumble once the mixture is boiling. Have all your jars, lids, and bands at the ready. I also use a canning funnel and a ladle to fill the jars.

This sweet lemony jelly came out just the right consistency, just the right taste, a happy pick me up to a long rainy day. I awoke to a bright sunny day this morning. The wind blew all the storm clouds away. I had some of this yellow sweet lemon jelly on my wheat toast this morning. The flavor was just right to stand up to the bread. Can't wait to try it on top of some sugar cookies.

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