Meyer Lemon Jelly

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Meyer Lemon Jelly

4 cups filtered lemon juice, preferably Meyer lemons, 

7 cups sugar  
2 (3 oz) pouches liquid pectin 

In an 8-qt stainless steel pan, over medium high heat, heat the juice until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly for 1 minute. Remove the pan from the heat. Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving 1/4-inch headspace. Wipe there jar rims and threads and apply screw rings. Process half-pint jars in a boiling water bath for 10 minutes, pint jars for 15 minutes. This is a tangy jelly with an intense taste. Yield: 7 to 8 half-pint jars