Title: How to Make Lemon Drop Jelly: Sweet, Tart, and Perfect for Canning
Meta Description: Turn fresh lemons into bright, tangy Lemon Drop Jelly with this easy canning recipe! Step-by-step instructions for preserving citrus flavor in a delicious homemade jelly.
Have a basket of lemons and no idea what to do with them? Lemon Drop Jelly is a sweet and tart preserve that captures the bright, zesty flavor of fresh lemons in a jar. It’s perfect on toast, scones, or even as a glaze for shrimp or chicken. If you love citrus or are looking for a fun new canning project, this one’s for you!
In this guide, we’ll walk you through making homemade Lemon Drop Jelly using fresh lemons, sugar, pectin, and a little patience. Let’s dive in!
Why Lemon Drop Jelly?
Lemon Drop Jelly has a bright citrus flavor reminiscent of old-fashioned lemon drop candies. It’s sweet, tart, and versatile enough to use in desserts, savory glazes, or breakfast spreads. Plus, it’s a great way to preserve extra lemons before they go bad.
Ingredients for Lemon Drop Jelly
From the Ball All New Book of Canning, here’s what you’ll need:
6 large lemons (or 9 medium-small lemons)
1 ½ cups of water
3 tablespoons of Ball Classic Pectin (or half a box of Sure-Jell)
4 cups of sugar
Optional: extra bottled lemon juice if your yield is low
You’ll also need:
A jelly strainer or cheesecloth
A potato masher
A large pot
Canning jars, lids, and a water bath canner
Step-by-Step: How to Make Lemon Drop Jelly
1. Prepare the Lemons
Wash and pat dry the lemons.
Using a vegetable peeler, remove the outer rind of the lemons without cutting too deep into the white pith.
Measure out 1 cup of peel and set aside. (Dehydrate extras to make your own lemon zest!)
2. Remove the Pith and Seeds
Slice the lemons and remove all the white pith and seeds. The pith is bitter and will negatively affect the flavor of the jelly.
Separate the lemon flesh into wedges and remove the inner membrane (also bitter).
Place the cleaned lemon segments in a bowl.
3. Boil the Lemon Mix
In a large saucepan, combine:
Lemon flesh
Lemon peel
All the juice that escaped during prep
1 ½ cups of water
Use a potato masher to crush the mixture slightly.
Bring to a full boil over high heat.
Once boiling, reduce to a simmer, cover, and cook for 15 minutes.
4. Strain the Juice
Pour the hot lemon mixture into a dampened jelly bag or cheesecloth.
Let it drip into a measuring cup or bowl for at least 3 hours (or overnight for best results).
Aim for 1½ cups of strained juice. If you come up short, supplement with bottled lemon juice.
Pro Tip: The bottled lemon juice is more tart, so consider adding an extra cup of sugar if you use it.
Cooking and Canning the Jelly
5. Cook the Jelly
Pour the lemon juice into a clean pot.
Add the pectin and stir.
Bring the mixture to a hard boil (a boil you can’t stir down).
Add all the sugar at once and stir thoroughly.
Return to a full boil and cook for 1 minute, stirring constantly.
6. Jar and Process
Ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch headspace.
Wipe the rims clean, apply the lids, and tighten to fingertip tightness.
Process jars in a boiling water bath for 10 minutes, ensuring the water covers the jars by at least 1 inch.
Remove jars and let cool. Listen for the satisfying “pop” as they seal!
How Much Does It Make?
This recipe yields approximately 3 to 4 half-pint jars of Lemon Drop Jelly. Results may vary depending on lemon size and juiciness.
How to Use Lemon Drop Jelly
Spread it on toast, scones, or muffins
Add a dollop to Greek yogurt or oatmeal
Use as a glaze for grilled shrimp, chicken, or pork
Swirl it into desserts like cheesecake or lemon bars
Can You Use Bottled Lemon Juice?
Yes—you can make this recipe using only bottled lemon juice if needed. Just remember:
Use 100% pure lemon juice, not concentrate
Increase the sugar to balance the tartness (5 cups total)
Final Thoughts
Lemon Drop Jelly is a bright and flavorful preserve that’s as pretty as it is delicious. It takes a bit of prep, but the results are well worth it. Whether you’re preserving gifted lemons or tackling citrus season, this recipe is a fantastic addition to your canning lineup.
Swirl it into desserts like cheesecake or lemon bars
Can You Use Bottled Lemon Juice?
Yes—you can make this recipe using only bottled lemon juice if needed. Just remember:
Use 100% pure lemon juice, not concentrate
Increase the sugar to balance the tartness (5 cups total)
Final Thoughts
Lemon Drop Jelly is a bright and flavorful preserve that’s as pretty as it is delicious. It takes a bit of prep, but the results are well worth it. Whether you’re preserving gifted lemons or tackling citrus season, this recipe is a fantastic addition to your canning lineup.
Use 100% pure lemon juice, not concentrate
Increase the sugar to balance the tartness (5 cups total)
Final Thoughts
Lemon Drop Jelly is a bright and flavorful preserve that’s as pretty as it is delicious. It takes a bit of prep, but the results are well worth it. Whether you’re preserving gifted lemons or tackling citrus season, this recipe is a fantastic addition to your canning lineup.
Swirl it into desserts like cheesecake or lemon bars
Can You Use Bottled Lemon Juice?
Yes—you can make this recipe using only bottled lemon juice if needed. Just remember:
Use 100% pure lemon juice, not concentrate
Increase the sugar to balance the tartness (5 cups total)
Final Thoughts
Lemon Drop Jelly is a bright and flavorful preserve that’s as pretty as it is delicious. It takes a bit of prep, but the results are well worth it. Whether you’re preserving gifted lemons or tackling citrus season, this recipe is a fantastic addition to your canning lineup.
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