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Double Lemonade Jelly

Submitted by: rurification on October 22, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Double Lemonade Jelly

An easy jelly made with lemon zest, lemon juice and lemon verbena simple syrup. It’s lighter, brighter and easier than marmalade.

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Difficulty: Easy

Servings: 1.5 - 2 pts

Prep 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.

Categories: Appetizers & Snacks, BWB Jams, Jellies, Butters & Preserves, Fat-Free, Gift Basket Goodies, Gourmet, Low-Fat, Presentation, Syrups, Vegan, Vegetarian

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  1. 5-14

    I really want to make this recipe, is there anyway I can get the recipe for the lemon verbena simple syrup as well?

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