Lemon Jelly
Ingredients
Directions
Make the jelly
Make like Wine Jelly, but omit the wine and use cold water instead.
Juice the lemons and strain the juice to remove seeds and pulp.
Combine the lemon juice with the cold water and mix well.
Set and serve
Chill until set and serve.
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
- Lemons
- Provide the juice that gives the jelly its tart, bright flavour and acidity.
“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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