Lemon Jelly

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 oz. (½ box) gelatine, or
  • 2 tablespoons granulated gelatine
  • ½ cup cold water
  • cups boiling water
  • 1 cup sugar
  • ½ cup lemon juice
  • Grated yellow rind of lemon


Soak gelatine in cold water, 2 minutes for granulated gelatine, 15 minutes for strip gelatine. Steep the grated lemon rind in the boiling water a few minutes for flavor. Add to the softened gelatine and stir until dissolved. Strain through cheese cloth, add sugar and when cool add the lemon juice.

Pour into any desired mould to harden, several hours or over night. Chill and serve. Reserve 1 cup of the warm gelatine mixture, add a little vegetable coloring (in package), use as garnish. In warm or damp weather use more gelatine.