3/4 c. lemon juice
2 c. honey
1/2 c. liquid fruit pectin

In a stainless steel or enamel saucepan combine lemon juice and honey. Bring to full rolling boil. Add pectin; stir vigorously and boil about 2 minutes. Do a jelly test; and when firm enough, ladle into hot, scalded 1/2 pint jars, leaving 1/4 inch head space and seal. Process for 5 minutes in boiling water bath. Yield 2-1/2 pints.