Instructions: Grate rind from lemons to measure 4 teaspoons; set aside. Squeeze juice from lemons to measure 3/4 cup. Pour lemon juice through fine strainer, discarding seeds and pulp. Combine rind, juice and honey in 6-quart saucepan, stirring well. Bring mixture to a rolling boil over high heat, stirring constantly.

Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly, for 1 minute. Remove from heat; skim off foam with metal spoon, if necessary.

Pour jelly quickly into 2 hot, sterilized pint jars, filling to 1/4 inch from tops; wipe jar rims. Cover immediately with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool jars on wire rack.

This recipe yields 2 pints.

Yield: 2 pints

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