Meyer lemon jelly (no pectin). I used this blog post for inspiration. I didn’t have and couldn’t find any decent-looking Clementine oranges, so I used about 80% Meyer lemon juice and 20% ordinary OJ. I strained everything to get 3 cups and used the full amount of sugar, which was not (contrary to my gut instinct) too much. The recipe makes 4 standard cups.
I’m really happy with the results – very lemony and tart, but sweet enough to use as a jam or glaze. Am adding the recipe to my collection.
