43 lemon jelly recipes

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Retro gelatin salad with shredded carrots, celery, and cabbage set in orange or lime Jello with a splash of lemon. A crunchy, jiggly side dish that chills in just 30 minutes.

Lime delight is a no-bake retro Jello dessert: lime gelatin and lemon juice folded into whipped evaporated milk, set on a graham cracker crust for a fluffy citrus fridge cake.

Creamy orange sherbet jello salad with pineapple, mandarin oranges, and marshmallows makes a nostalgic potluck dessert everyone remembers.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Old-fashioned orange marmalade simmers thin-sliced unpeeled oranges and lemons in water for 24 hours, then boils with sugar in small batches for sparkling jellied preserves. Heritage British-style recipe.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.