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Ingredients

Directions

  • With cooking spray, lightly coat 13 x 9 x 2-inch baking pan; line with waxed paper; coat paper with spray.

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  • In 4-qt. saucepan, combine 3 cups sugar, rind, juice and the 1/3 cup water. Bring to rolling boil; boil 3 minutes. Add butter. Boil 3 minutes. Remove from heat. Add pectin, lemon juice and coloring; stir. Pour into prepared pan. Let stand 2 hours, until set. Unmold.

  • Cut jelly crosswise into 8 strips; cut each strip crosswise into 6 pieces. Coat with sugar. Store between sheets of waxed paper in airtight container in refrigerator for up to 3 weeks. Makes 48 jellies.

Lime Jellies:

Follow directions above with the following changes: Substitute 2 teaspoons lime rind for grapefruit rind and 2/3 cup lime juice for grapefruit juice. Reduce lemon juice to 1 tablespoon; use green coloring instead of red.

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