Lemon Jelly

4 large lemons
1 1/2 c. water
4 1/4 c. sugar
1 foil pouch of liquid fruit pectin (6 ounces)

Finely shred enough lemon peel to make 1 T. Squeeze juice from lemons to make 3/4 cup. Combine peel, juice, and water; let stand 10 minutes. Strain to remove any pulp and peel; measure out 2 cups juice mixture.

In a heavy pan combine the two cups of lemon juice mixture and the sugar. Cook over high heat, stirring constantly until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin and return to a full boil and boil for one minute.

Remove from heat and quickly skim off foam with a metal spoon. Ladle into hot sterilized half pint jars leaving a 1/4 inch headspace. Wipe off jar rims and adjust lids.

Process in boiling water for 5 minutes (start timing after the water comes to a boil). Remove jars. Cool on a wire rack.

Makes 5 half pints.