How to Make Lemon Honey Jelly – A Perfect Taste of Summer

Hey y'all! Today, we're diving into another fun canning project — making Lemon Honey Jelly! This recipe is part of the Preserve the Taste of Summer collaboration hosted by Teaser Pleasers, and it’s absolutely worth adding to your home canning favorites. If you haven't yet, be sure to check out her page; she has some fantastic canning videos to inspire your next kitchen project!

Today’s recipe comes straight from the Better Homes and Gardens Canning Cookbook, and you can also find it online (we'll link it for you below). Whether you're an experienced canner or just getting started, this Lemon Honey Jelly is simple, delicious, and perfect for gifting or enjoying year-round.

Ingredients You’ll Need:
2 to 3 medium lemons (I used a few extra to make sure I had enough juice)

1½ cups of water

3½ cups of sugar

¾ cup of honey (have a little extra on hand just in case)

1 pouch of liquid fruit pectin

Step-by-Step Instructions:
Prepare the Lemons:

Remove the yellow zest from one lemon (avoid the bitter white pith). I prefer zesting with a fine cheese grater, but a zester works too.

Juice the lemons to get ½ cup of lemon juice. If you have extra, save it for tea or other recipes!

Tip: Roll lemons on the counter before juicing to maximize the juice you get, and work with room-temperature lemons.

Start Cooking:

In a large pot (5-quart or bigger), combine the lemon zest, lemon juice, water, and sugar.

Stir over medium heat until the sugar completely dissolves.

Add the Honey:

Stir in the ¾ cup of honey. (Tip: If you spray your measuring cup lightly with oil first, the honey slides right out. I chose not to because I didn’t want any oil residue in my jam.)

Boil and Add Pectin:

Bring the mixture to a full rolling boil.

Add the liquid fruit pectin (having it ready in a glass makes it easy to pour).

Return to a full boil for exactly one minute, stirring constantly.

Jar It Up:

Ladle the hot jelly into hot, sterilized half-pint jars, leaving ¼ inch of headspace.

Wipe the rims clean, adjust the lids, and process in a boiling water canner for 5 minutes.

Cool and Store:

After processing, let the jars sit outside the water for about five minutes to prevent thermal shock (especially important on hot, humid days).

Move jars to a cooler space to finish sealing.

Why You’ll Love This Lemon Honey Jelly:
Taste: It tastes just like lemon and honey tea — bright, sweet, and comforting!

Versatility: Perfect on toast, in yogurt, or stirred into a hot cup of tea.

Gift-Worthy: With its beautiful golden color, this jelly makes a lovely homemade gift, especially around the holidays.

Easy to Make: With just a few simple ingredients and basic canning steps, anyone can successfully make it.

When I cleaned out the pot after cooking, I felt like Winnie the Pooh with his honey pot — it was that good! This recipe is definitely going into my regular rotation, and I’m planning to double it next time for Christmas gifts

Happy canning, and thank you for preserving the taste of summer with us!