Lemon Jelly

I have not tried this jelly. I'm posting this for safe keeping. I found this recipe in The Breakfast Book.

• Ready In: 17 mins
• Serves: 6-8
• Yields: 1 cup

Ingredients

• 1⁄2 cup fresh lemon juice
• 1 1⁄3 cups sugar
• 2  ounces  pectin (1 box)

Directions

1. In a 3 or 4 quart saucepan, mix together the lemon juice, sugar, and pectin and bring to a boil, stirring at first to smooth and blend the ingredients. Allow to boil exactly 2 minutes and remove from the heat.
2. Wet a strong paper towel or a fine textured dishcloth with cold water, wring out, and place the paper or cloth in a strainer over a pyrex 2-cup measure. Let the jelly slowly drip through. Cool and seal, or cool and refrigerate.
3. Orange Jelly: Use 1/2 cup orange juice plus 1/4 cup lemon juice and grated zest of 1 orange (this is strained out after imparting its flavor).