Honey lemon jelly

1. Stiri the honey and lemon juice in a saucepan over high heat until it comes to a full rolling boil.
2. Add the pectin and continue stirring until it boils hard again.
3. Set the timer for 1 minute and continue to stir.
4. Remove from the heat.
5. Skimi off any froth with a metal spoon.
6. Pour into clean, hot glasses, filling the jars to within 1/8 inch of the top. Wipe the rims.
7. Put on the lids and screw bands firmly.
8. Let stand 12 hours before moving.
9. Label and store in a dark place.