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Lemon Jelly
Preparation info
- Difficulty
Easy
Appears in
By Janet Cooper
Published 2014
Ingredients
6 7½ cups 2¼ cups
Method
- Slice the lemons thinly, remove the seeds, and put the fruit into a large pan along with the water. Tie the seeds in a small cloth and add to the pan. The seeds will add extra natural pectin. Bring to a boil and then simmer, covered, for 1½ hours.
- Strain the juice through a jelly bag. Squeeze the bag of seeds into the jelly bag. Measure the juice and return it
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