OMG, this jelly is amazing. I ate a half of an 8oz. Jar with a spoon, no toast, biscuits. It taste like lemon head candy, just like you said it would . Thanks for this recipe, and thanks for the shoutout. My sisters loved it too. I’m your number 1 subscriber. Keep those creative juices flowing, and stay safe.
I made this yesterday and it turned out perfect. I did both flip to process (for short term) and water bath process (for longer term). Both worked. I also ran a little short of fresh squeezed lemon juice so I added about 1/4 cup of store bought lemon juice (not from concentrate). It still worked out perfectly. Thank you so much for the wonderful recipe, I will be making this again for sure!
Making this right now with Key Limes. I got 5 1/2 pints and a full Pint jar out of this recipe. Just turned upside down and waiting for my 5 minute timer. If it taste as good as it smells, it’s going to be awesome.
If you are forced to hand squeeze your lemons and they are hard I recommend putting them in the microwave for 5- 10 seconds or rolling them on your countertop with your hand slightly pressing down and that will break up the juice cells making them easier to squeeze.
Awesome, easy and tastes great! We tried it on toast, english muffins, bagels and my favorite was a heaping teaspoon in my 16 ounce morning cup of tea. Thank you 😊
Yes indeed it worked! Thank you! I just made 3 batches of this using the Meyer lemons from my trees. Yum! I ate myself a bellyache. 😂 It turned out great and delicious!
Hi. I was taught to open kettle can when I was a child. Open kettle was the recommended method before water bath became recommended. Open kettle works when done correctly and I honestly don’t have any issues with unsealed jars. I store them in my pantry for 12-18 months. That’s some tasty jelly!
Wow! Looks so good, but if you were to want to make a double batch, could you just double the ingredients, or would it be better just to bite the bullet and make two separate batches?
Hi. For the open kettle method, it’s usually because the jelly started to cool before folks get the lids on. You have to work quickly to get the lids on as soon as the heat is removed. OR the top of the jar had some of the jam on it from filling the jar. That’s why I wipe the lip of the jar. Oh one more thing….were you using new jars and lids? Lots of folks are having problems using new jars with the lids that are already placed on the jar. In this case, I use a new box of lids. I hope this helps.
I've just recently watched the video you made on new jars that come with lids. I threw all the lids away kept the rings. When I had looked closely at the lids each of them had deep crevasse on them. 2 were stuck so tight hubby had to get them off. I was surprised but thankful to you I watched that video.
Thanks! I was canning tomatoes yesterday and had to open a new flat of jars. These were the same as you stated. The lids are definitely compromised and I won’t use them. People have too much time and work into their canning to mess around with sketchy lids. Thanks and happy canning!!
How long can you store this jelly in the pantry. Most other recipes call for hot water bath for 10 minutes to make them shelf stable. I need to be able to store them for 6-9 months
Hi. They store just as long as those done with water bath which is about 12 months. The method that I use is the open kettle method which was the recommended method before water bath became recommended sometime in the 1980’s. I was taught this as an child and it all the have ever used for acidic items like jams, jellies, and tomatoes.
Can you make a video on how to substitute sugar with honey when making jelly? I have watched all of your videos and use your recipes all the time. I have tons of honey and want to make jelly with honey and thought you may know something about this.
Hi. Less sugar could potentially cause it not to jell. You could bump the lemon juice up and reduce the water by the same amount. That should make it more sour for you.
Hi there just found your channel. Really want to make this but we don’t have sure gel in the uk. Can you tell me how much powdered pectin I might need instead please?
Hi. Sounds like you got the pint size jars. You can use those for jelly. I just use the smaller ones because of how fast the jelly get eaten. If you have a larger family, the pint size is probably a good idea.
Hi, I am pretty new to making jelly and jams. I followed your recipe and it was great, but, one of the people I gave some to opened theirs and put it in the fridge. When they came back to it a couple days later there was a tiny layer of sugar crystals on top, he used it again and when he went back to it there was alot of crystals on top of it. What did I do wrong or what causes that?
Hi. Usually that is cooking it too long or too much sugar. When you cooked it to a full rolling boil, did it take a long time to get to boil? I get mine to the full rolling boil quickly because I have a gas cooktop. Also, did you use the regular sure jell?
Hi. You could and it would probably seal. However you have some air headspace that could cause an issue if stored long term. I take my partial jar and place it straight in the fridge to be used immediately.
Hi. I don’t use the water bath method. I use the open kettle method which was the recommended method before water bath became recommended. It’s in the old canning books for acidic items such as jams, jellies, marmalade, and tomatoes. I was taught this as a child and still use it to can 100’s of jars a year. They last at least 12-18 months. I’m eating tomatoes from 2020 right now.
Hi. All jelly takes a lot of sugar. You have to get the sugar, juice and pectin ratio correct or it will not gel unless you are using a low sugar pectin. Warning here because low sugar pectin is full of chemicals.
Thank-you ! ... like a few other of your Jams/Jellies I have made, I will def. will be trying this one too : ) P.S. I made your Crock Pot [low carb cheese, egg, sausage etc] Breakfast [but did make some Hash browns as a side] and everyone LOVED it ... I truly enjoyed how much it made & all in 1 place [crk pot] Thanks again ... am planning on making it next weekend too ! My husband said it was Great & had 2nds !! HAGWknd : )
I was hoping you would have said whether or not this recipe could be used with store-bought lemon juice. Also, no one in the comments asked about it. Can this be done with store-bought lemon juice?
Hi. My honest answer is that I don’t know. I’ve always just squeezed the lemons for juice. You could try it but I would get the store bought juice that does not have the chemicals in it.
Hi. Jelly is supposed to be clear. Of course it’s going to be the color of whatever your are making it out of but it should be clear. Pulp will make it more like a jam but as I always say, it’s a personal preference. This is your jelly. If you like the pulp, leave it in. It will still taste great. All the best!
OMG, this jelly is amazing. I ate a half of an 8oz. Jar with a spoon, no toast, biscuits. It taste like lemon head candy, just like you said it would . Thanks for this recipe, and thanks for the shoutout. My sisters loved it too. I’m your number 1 subscriber. Keep those creative juices flowing, and stay safe.
Awesome! I’m glad you like it! Thanks!
I made this yesterday and it turned out perfect. I did both flip to process (for short term) and water bath process (for longer term). Both worked. I also ran a little short of fresh squeezed lemon juice so I added about 1/4 cup of store bought lemon juice (not from concentrate). It still worked out perfectly. Thank you so much for the wonderful recipe, I will be making this again for sure!
Awesome! Thanks!
Easy. Breezy. Lemon Squeezie.
Tastes just like the candy🎉
😂. True it’s really easy to make. Thanks!
Making this right now with Key Limes. I got 5 1/2 pints and a full Pint jar out of this recipe. Just turned upside down and waiting for my 5 minute timer. If it taste as good as it smells, it’s going to be awesome.
Hi. How was it with the key limes? That sounds awesome!
Omg! Gotta try this. Got Lemons coming out all over in Az.
I’ve got 3 lemon trees 🍋bi need to try this
Turned out great and taste good. Thank you.
Awesome! Good to hear!
What another great recipe. I'm sure it will be a hit. Just like the dandelion jelly. I can't wait to make this. I love all your recipes. Thank you
Thanks very much for your kind comment!!
These look beautiful!
Thanks!
I made this jelly and it was a hit! Some friends said they enjoyed the tartness.
Awesome! Thanks for letting us know.
Useful knowledge video is very good.🎉 Because his jelly is very amazing.
Thanks!!!
I just made this, it’s delicious! Thanks for sharing your recipe.
Awesome!! It is tasty!
If you are forced to hand squeeze your lemons and they are hard I recommend putting them in the microwave for 5- 10 seconds or rolling them on your countertop with your hand slightly pressing down and that will break up the juice cells making them easier to squeeze.
Thanks Jamie. I am making your orange marmalade today, oranges were on sale this week. God Bless, stay safe.
I do love orange marmalade! Thanks!!
I made lemon marmalade using your orange marmalade recipe. Used 18 lemons. It’s great!
Awesome!!! I’ve wondered about how tart the lemon zest would be in that recipe.
Awesome, easy and tastes great! We tried it on toast, english muffins, bagels and my favorite was a heaping teaspoon in my 16 ounce morning cup of tea.
Thank you 😊
Awesome!! I’m happy that you liked it!
Wow A progressive lemon reloader 😁✌🏻
Excellent recipe! Thanks for sharing this with us.I made some yesterday and it's my favorite jelly.
Thanks!!
I just made this with key limes. Taste is amazing!
I’ve got to try that!!
Wow! Fantastic ! Heading to my kitchen now...first researching Suregell...in Australia...I wish it was that easy...keep up the great tutorials.
Thanks!!
Jamie my favorite watermelon, thank you. Stay safe
I really appreciate you sharing your knowledge, experience and recipe! I have a tree of Myers lemons right now!
Awesome! Thanks for the kind comments!
Yes indeed it worked! Thank you! I just made 3 batches of this using the Meyer lemons from my trees. Yum! I ate myself a bellyache. 😂 It turned out great and delicious!
Awesome!! Thanks for sharing the news. Folks were wondering about how Meyer lemons would do.
This recipe came out awesome also made orange and lemon&lime jelly with the same method
Wow! I’ll have to try the orange!
This is a great recipe. I added a little raw honey, and I put some to my tea. It's got a good flavor.
Thanks and sounds tasty with that raw honey
Beautiful thank you
Thanks!!
I’ll be making this this week! I love lemons!
Folks love it!
Can I bigger jars? Will they still seal properly?
Hi. Yes, I do also make a 16oz pint size jars of jelly.
Amazing...❤️🥰
Thank you
Thank you so much
Awesome. I wantto try a variation where I add Fatalii peppers and lemon drop peppers cut up into it. A true "Lemon Pepper" Jelly.
Nice to see you make another video! I never heard of lemon jelly ....I guess it would be like clear marmalade
I'm going to make this. Oh I wonder if limes or Meyer lemons would be good too.
Hi. Im working on lime marmalade and jelly. We’ll see on the jelly.
Thankyou for this,will definitely try
Came out great, thank you
Awesome!! Thanks!
How long does it store for in refrigerated in this method ?
Hi. Once sealed, they last 12-18 months in the pantry and several weeks to months in the fridge after opening.
So, how come you don't water bath? How do you store it? I love this and can't wait to try. Thanks for sharing.
Hi. I was taught to open kettle can when I was a child. Open kettle was the recommended method before water bath became recommended. Open kettle works when done correctly and I honestly don’t have any issues with unsealed jars. I store them in my pantry for 12-18 months. That’s some tasty jelly!
Its my fav too and always work. We have an apera ph meter and always try to get as far away from 4.5 as we can. Thx for very useful knowledge
After seeing this, I surely miss my lemon trees bk in Georgia. ={
I would like to ask if you can add pepper to the mix thank you
Hi. It’s acidic enough that you could add some pepper
Could you make this with shredded lemon rind too so it like a marmalade ?
Hi. I tried it with lime. It was honestly too bitter. I was going to try again with less shredded zest. If you make it just go light on the zest.
I'm from Australia, what is the equivalent to your sure gel, is it gelatin as I did what you said and it hasn't set,we also have jamsetta.
YUM! ;) How long will these last on pantry shelf please? Thank you so much!
Hi. At least 12-18 months
Thank you! :) @@useful.knowledge
Muito bom, Porto Alegre RS Brasil
Wow! Looks so good, but if you were to want to make a double batch, could you just double the ingredients, or would it be better just to bite the bullet and make two separate batches?
Can you substitute stevia for the sugar?
Yeah 👍
Will this canning technique work for simple marmalade recipes?
Yes I use it for orange marmalade. Check out our channel for the Orange Marmalade video.
How long can you store without water bath.
Hi. Once sealed they last 12-18 months in the pantry.
When I used the open kettle method for your peach jam, 2 jars didn’t seal, why would that happen?
Hi. For the open kettle method, it’s usually because the jelly started to cool before folks get the lids on. You have to work quickly to get the lids on as soon as the heat is removed. OR the top of the jar had some of the jam on it from filling the jar. That’s why I wipe the lip of the jar. Oh one more thing….were you using new jars and lids? Lots of folks are having problems using new jars with the lids that are already placed on the jar. In this case, I use a new box of lids. I hope this helps.
Thank you so much for your speedy reply. It probably was because I didn’t work fast enough- my kids were new
I've just recently watched the video you made on new jars that come with lids. I threw all the lids away kept the rings. When I had looked closely at the lids each of them had deep crevasse on them. 2 were stuck so tight hubby had to get them off. I was surprised but thankful to you I watched that video.
Thanks! I was canning tomatoes yesterday and had to open a new flat of jars. These were the same as you stated. The lids are definitely compromised and I won’t use them. People have too much time and work into their canning to mess around with sketchy lids. Thanks and happy canning!!
How long can you store this jelly in the pantry. Most other recipes call for hot water bath for 10 minutes to make them shelf stable. I need to be able to store them for 6-9 months
Hi. They store just as long as those done with water bath which is about 12 months. The method that I use is the open kettle method which was the recommended method before water bath became recommended sometime in the 1980’s. I was taught this as an child and it all the have ever used for acidic items like jams, jellies, and tomatoes.
How long do you keep your jars in the oven?
Hi. At least 15 minutes.
Thank you so much. Your jelly’s and jams are soooo good. Thank you for sharing the videos. Have a blessed night.
Thanks very much! Bless you also!
Can you make a video on how to substitute sugar with honey when making jelly? I have watched all of your videos and use your recipes all the time. I have tons of honey and want to make jelly with honey and thought you may know something about this.
That sounds like a great idea.
Can you use less sugar? So it's sourer?
Hi. Less sugar could potentially cause it not to jell. You could bump the lemon juice up and reduce the water by the same amount. That should make it more sour for you.
Reckon I can do the same with limes?
Yes, I think so. Would be good!
Did a batch today that was lemon&lime
With Sure Jell you can't go wrong!
Hi there just found your channel. Really want to make this but we don’t have sure gel in the uk. Can you tell me how much powdered pectin I might need instead please?
Just find out how many oz the sure gel pkg is and use the same amount in pectin I believe!
Hi. I thought i replied or may have answered this question from someone else. The sure jell pack is 1.75 ounces or 49 grams.
Do the size of the jars matter? I could only find bigger ones that looks like double the size.
Hi. Sounds like you got the pint size jars. You can use those for jelly. I just use the smaller ones because of how fast the jelly get eaten. If you have a larger family, the pint size is probably a good idea.
Im the only one obsessed with lemons, haha. Thank you for the response!
Hi, I am pretty new to making jelly and jams. I followed your recipe and it was great, but, one of the people I gave some to opened theirs and put it in the fridge. When they came back to it a couple days later there was a tiny layer of sugar crystals on top, he used it again and when he went back to it there was alot of crystals on top of it. What did I do wrong or what causes that?
Hi. Usually that is cooking it too long or too much sugar. When you cooked it to a full rolling boil, did it take a long time to get to boil? I get mine to the full rolling boil quickly because I have a gas cooktop. Also, did you use the regular sure jell?
👍
As a diabetic is there another solution for the sugar? I’m not a fan a imitation sweeteners.
I’m from India and I have no idea what sugar gel is ? What can we substitute it with ?
Hi. It’s sure gel in the video. It’s pectin.
Why don't you flip over the 3/4 full jar?
Hi. You could and it would probably seal. However you have some air headspace that could cause an issue if stored long term. I take my partial jar and place it straight in the fridge to be used immediately.
What’s the shelf life on these ? Sorry I’m commenting this on a lot of videos I plan on making all of this
Hi. No problem 🤣. The shelf life is at least 12-18 months.
Can you do this with orange juice from a carton?
Hmmmmm! I’m thinking maybe you can with the Trader Joe’s Unpasteurized OJ. That may be worth a try.
@@useful.knowledge I’m going to give it a try & I’ll let you know…I love your videos…your way is the only way I make jelly…so easy!
Thanks! I hope it works for you!!
No water bath. Why? How long they last the way you did in this video ?
Hi. I don’t use the water bath method. I use the open kettle method which was the recommended method before water bath became recommended. It’s in the old canning books for acidic items such as jams, jellies, marmalade, and tomatoes. I was taught this as a child and still use it to can 100’s of jars a year. They last at least 12-18 months. I’m eating tomatoes from 2020 right now.
Is it necessary to use that much sugar? Seems an awful lot of sugar for only 6 and 3/4 jars of jelly.
Hi. All jelly takes a lot of sugar. You have to get the sugar, juice and pectin ratio correct or it will not gel unless you are using a low sugar pectin. Warning here because low sugar pectin is full of chemicals.
Thank-you ! ... like a few other of your Jams/Jellies I have made, I will def. will be trying this one too : )
P.S. I made your Crock Pot [low carb cheese, egg, sausage etc] Breakfast [but did make some Hash browns as a side] and everyone LOVED it ... I truly enjoyed how much it made & all in 1 place [crk pot] Thanks again ... am planning on making it next weekend too ! My husband said it was Great & had 2nds !! HAGWknd : )
I was hoping you would have said whether or not this recipe could be used with store-bought lemon juice. Also, no one in the comments asked about it. Can this be done with store-bought lemon juice?
Hi. My honest answer is that I don’t know. I’ve always just squeezed the lemons for juice. You could try it but I would get the store bought juice that does not have the chemicals in it.
Yes lord
Ok.... Why don't I want pulp in my jelly?
Hi. Jelly is supposed to be clear. Of course it’s going to be the color of whatever your are making it out of but it should be clear. Pulp will make it more like a jam but as I always say, it’s a personal preference. This is your jelly. If you like the pulp, leave it in. It will still taste great. All the best!
@@useful.knowledge
Ok... Thanks for that... I'm thinking I might try it both ways. I do love lemons ❤️
Way too sour for me, next time I will use more sugar. Thanks