Lemon Jelly Recipes

LEMON JELLY RECIPE

Steps:

• Place a saucer in the freezer.
• Sterilize the jars. For more information regarding sterilizing jars, have a look at this post.
• Squeeze the lemons to obtain 500 ml/ 2 cups juice and the clementines to obtain 250 ml/ 1 cup juice. Strain the juice to remove the pulp.
• Pour the juice into a large wide pot. Add the sugar and stir well.
• Bring to a boil, stirring well to dissolve the sugar. Once the mixture is boiling set the timer to 10 minutes. Stir often while the jelly is cooking.
• After 10 minutes of cooking time start checking the jelly. Place a small amount of jelly on the freezer saucer and wait for about 30 seconds. If you are able to trace a line through the jelly, a line that stays that way, then the jelly is done. If not, return the pot to the burner and continue boiling for a few minutes more.
• Try the consistency of the jelly again and continue in this manner until the consistency is right. The time the jelly needs to get the right consistency depends on the pot you are using. Mine was large and wide and that sped up the process, my jelly only needed 15 minutes.
• Pour the jelly into the sterilized jars and close well.

LEMON JELLIES

Steps:

• In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
• In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
• Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
• Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.

LEMON JELLY

Steps:

• Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
• Strain mixture into a large saucepan.
• Add sugar to juice mix and stir well.
• Bring to a hard boil over high heat, stirring constantly.
• Stir in fruit pectin.
• Bring back to full boil and cook for 1 minute, stirring constantly.
• Remove from heat.
• Stir in food coloring.
• Skim off foam with metal spoon.
• Ladle into hot sterilized jars (I run mine through the dishwasher).
• Cover immediately with 1/8 inch hot paraffin.

LEMON CAKE ROLL

Steps:

• Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.

SURE.JELL CITRUS JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Squeeze juice from oranges; strain. Measure exactly 3 cups orange juice into 6- or 8-qt. saucepot. Squeeze juice from lemons; strain. Measure exactly 1/4 cup lemon juice into saucepot with orange juice.
• Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HONEY LEMON JELLY

Steps:

• In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

FRESH LEMON JELLY

Steps:

• 1 tablespoon finely shredded lemon peel.
• 3/4 cup lemon juice.
• Combine lemon peel water and juice for 10 minutes.
• Strain to remove pulp seeds etc.
• Measure 2 cups juice.
• Combine 2 cups juice with sugar.
• Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.
• QUICKLY stir in pectin.
• Return to full rolling boil.
• Boil for 1 minute.
• Fill in 4/8 ounce jars leaving 1/2 inch head space.
• Procecss in a water bath for 5 minutes.

LEMON VODKA JELLIES

Steps:

• Cut the lemons in half lengthways and scoop out the flesh, reserving the hollowed-out halves. Chop the flesh in a blender, then push through a sieve into a bowl. Discard the pulp in the sieve. Measure out 100ml juice (top up with water if you need to), then pour into a pan with 50ml water and the sugar. Bring to a simmer.
• Meanwhile, soak the gelatine in cold water. Remove the juice mixture from the heat. Squeeze the excess water from the gelatine, then add to the pan and stir to dissolve. Pour in the vodka and triple sec.
• Set the reserved lemon halves, cut-side up, in the holes of a muffin tin and fill to the top with the jelly mix (pour any leftovers into cups). Leave to set in the fridge overnight.
• Cut each half into two wedges and serve well chilled.