Lemon Jelly/Jalapeno-Lemon Jelly

• 2-1/2 cups Lemon Juice, Preferably Fresh-squeezed
• 1/4 cups Lemon Zest
• 1/2 cups Crushed Jalapeno (OPTIONAL)
• 6 cups Sugar
• 1 package Liquid Pectin (3 Ounce Packet)
• 7 whole Canning Jars, 8 Ounce Size, Including Lids And Rings

1. Prepare jars, lids and rings.
2. In a bowl add lemon zest and juice. Let stand approximately 10 minutes then strain into a large pot.
3. Into the pot, add crushed jalapenos if using, mix well with lemon juice. Add sugar, stirring until dissolved. Bring to a hard boil over medium-high heat, stirring constantly and boil for 1 minute. Add liquid pectin, return to hard boil, stirring constantly and boil for 30 seconds. Remove from heat.
4. Ladle into prepared jars, wipe rims with damp cloth. Put lids and rings on jars.
5. Process in a hot water bath for approximately 5 minutes. Remove and allow to cool undisturbed overnight.
6. Without jalapenos this recipe makes approximately seven 8 ounce jars.

lemon juice, ubc, sugar, liquid, canning

Taken from tastykitchen.com/recipes/canning/lemon-jellyjalapeno-lemon-jelly/ (may not work)