Lemon Jelly
Ingredients
Directions
Make the jelly
Soften the gelatine in cold water.
Add boiling water and stir until the gelatine is dissolved.
Stir in the 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
- Forms the gel structure that lets the jelly set firm when chilled.
- Lemon juice
- Adds acidity and bright lemon flavour that balances the sweetness.
- Saccharin
- Provides sweetness without adding sugar.
The step that matters
Dissolving the gelatine fully in the boiling water. Gelatine only sets when its granules dissolve completely. Undissolved specks leave weak spots and a grainy texture, so stir until no grains remain before adding the lemon juice.
“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.
More lemon jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.