An unusual jelly, but yummy. I haven't made this in a while, but I still remember one of my father's friends (in the Maine Botanical Society I believe) arriving for breakfast one day in Maine. He ate this jelly by the spoonful directly off his plate... no toast necessary. I was so flattered that I gave him a pint jar to take home.
INGREDIENTS
1/2 c lemon juice
1 Tbsp grated lemon rind
1 1/2 c. water
4 1/4 c sugar
1 "bottle" Certo liquid pectin
(2 pouches)
3-4 drops yellow food coloring
Combine the jice, rind and water. Let sit for 10 minutes, then strain.
Pour juice into a large saucepan and add the sugar. Mix well.
Bring to hard boil, stirring constantly.
Stir in the pectin.
Boil 1 minute, hard.
Remove from heat and mix in the food coloring (if desired). Skim foam.
Jar and seal. To ensure a tight seal, process in a hot water bath for 10 minutes, then turn off heat and remove cover. Let jars cool for 5 minutes, then remove jars from the canner. (Some people just turn the sealed jars upside down for a few minutes.)