Meyer Lemon Jelly

We made our first from-scratch jelly last year. We used the Meyer Lemon Jelly recipe from the book The Art of Preserving (Williams-Sonoma).

It takes a lot longer than the other jellies we've made using liquid pectin, but it was nice to try something different. The set is softer than we expected, but it doesn't really bother us.

The Meyer lemons have a very different taste (and price!) from regular lemons. We might try this recipe again with regular lemons for a comparison and a little more sour punch.

 
I made some labels using Avery 22807 2" glossy white round labels, which is the same kind I used last year. They're perfect for canning lids. I used the blank online template (on the Avery site) to design and print them.