Lemon Jelly
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Soak the gelatine in cold water for 10 minutes.
Juice the lemons to make a quart of lemonade.
Make and set the jelly
Bring the lemonade to a boil.
Stir in the soaked gelatine until dissolved.
Strain the mixture into a mold that has been wet with cold water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid into a firm, wobbly jelly as it cools.
- Lemons
- Supply the juice that gives the jelly its sharp, acidic flavour.
The step that matters
Stir in the soaked gelatine until dissolved. Gelatine must fully dissolve in the hot liquid; undissolved granules leave gritty specks and weak spots in the set jelly. Boiling and straining are also needed so the gelatine melts evenly and the mixture pours cleanly into the mold.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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