Lemon Jelly
Ingredients
Directions
Make the jelly
Soften the gelatin in cold water.
Add boiling water and stir until the gelatin is dissolved.
Add lemon juice and saccharin.
Strain the mixture and pour it into a moistened mold.
Set
Chill until set.
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 gel as it cools.
- Lemon juice
- Adds acidity that brightens the flavour of the jelly.
The step that matters
Softening the gelatine in cold water. Gelatine must hydrate in cold water before boiling water is added. Adding it dry or to hot liquid without softening first can leave lumps and uneven setting.
“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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