An easy jelly made with lemon zest, lemon juice and lemon verbena simple syrup. It’s lighter, brighter and easier than marmalade.
Servings: 1.5 - 2 ptsPrep Time: 15 minutes Cook Time: 10 minutes
2 cups cold water
zest and juice of 1 lemon
1/3 cup [rounded] Dutch Jell All Natural Lite pectin [5-6 Tablespoons]
1 cup lemon verbena simple syrup
Dissolve the pectin in the cold water in a pot with the lemon juice and zest. Bring to a boil. Stir constantly and bring to a full rolling boil that you can’t stir down. Boil hard for 1 minute. Add the simple syrup. Bring back to a full rolling boil and boil for one minute. Ladle into clean dry jars. Makes 1 1/2 – 2 pints.
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