Lemon Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6 large lemons
  • 3 pints/1.5 litres water
  • Sugar


Wipe the lemons but do not peel them. Slice them thinly and remove the pips. Put the fruit into a pan with the water. Tie the pips into a piece of muslin and suspend the bag in the pan. Bring to the boil and simmer for 1½ hours. Strain through a jelly bag and measure the liquid. Allow 1lb/450g sugar to each pint/500ml liquid. Heat the lemon liquid to boiling point, and then stir in the sugar un