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Sicilian Lemon Jelly

Sicilian Lemon Jelly

Sicilian Lemon Jelly captures the sharp brilliance of authentic Sicilian lemons, providing intense acidity and a clean finish. This preserve is versatile and adds a professional touch to both sweet and savory dishes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: Approximately 6 cups servings
Course: Dessert
Cuisine: Italian
Calories: 55
Ingredients Method Notes

Ingredients
  

  • 4 Cups of Freshly Squeezed Sicilian Lemon Juice
  • 6 Cups of Granulated White Sugar
  • 2 Cups of Filtered Water
  • 1 Box (1.75 oz) of High-Quality Powdered Pecti
  • 1 Teaspoon of Lemon Zest (Microplaned)
  • 1/2 Teaspoon of Butter (optional)

Method
 

  1. Wash the lemons thoroughly. Zest one lemon finely using a microplane. Juice the lemons until you have exactly four cups. Strain the juice through a fine-mesh sieve or cheesecloth to remove all pulp and seeds.
  2. In your large stainless steel pot, combine the lemon juice, water, and lemon zest. Whisk in the powdered pectin until it fully dissolves. If you are using butter to reduce foam, add it now.
  3. Place the pot over high heat. Bring the mixture to a full rolling boil.
  4. Once the mixture reaches a rolling boil, pour in all the sugar at once. Stir vigorously.
  5. Bring the mixture back to a full rolling boil. Boil hard for exactly one minute while monitoring your digital thermometer at 220°F (104°C).
  6. Remove the pot from the heat. Skim off any remaining foam. Ladle the hot Sicilian Lemon Jelly into sterilized jars, leaving exactly 1/4 inch of headspace.
  7. Wipe the rims clean, apply the lids and rings. Process the jars in a boiling water bath for 10 minutes. Remove the jars and let them sit undisturbed for 24 hours.

Notes

Use high-quality Sicilian lemons for best results. Store sealed jars in a cool, dark place for up to 12 months. Refrigerate after opening for 3-4 weeks.