Lemon Jelly

A bright, tangy, and refreshing preserve made from fresh lemons, perfect for spreading on toast or pairing with desserts.

Ingredients

1. ½ kg lemons
2. 12 cups water
3. Sugar (½ kg for each pint of lemon liquid)

Instructions

1. Prepare the Lemons

   • Wash the lemons thoroughly and dry them well.
   • Peel off the skin, cut the lemons into quarters, and remove all the pips carefully.

2. Soak the Lemons

   • Place the lemon pieces in a large bowl.
   • Pour in enough water to cover them completely.
   • Let the mixture soak for 24 hours to extract flavor and soften the lemons.

3. Extract the Lemon Juice

   • After soaking, boil the lemon pieces in the same water until tender.
   • Strain the mixture through a muslin cloth to collect the clear lemon liquid.

4. Prepare the Jelly Base

   • Measure the amount of strained liquid obtained.
   • Add ½ kg of sugar for each pint of lemon liquid.

5. Cook the Jelly

   • Heat the lemon juice on a medium flame.
   • Add the sugar gradually and stir continuously until it completely dissolves.
   • Increase the heat and cook on a high flame until the syrup thickens.
   • Test by dropping a small amount on a plate — it should set quickly or fall in drops.

6. Store the Jelly

   • Once ready, remove from heat and allow it to cool slightly.
   • Pour the jelly into clean, dry jars while still warm.
   • Seal tightly with lids and store in a cool, dry place.

7. Serve

   • Enjoy the tangy-sweet lemon jelly with toast, pancakes, or as a glaze for desserts.