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    Lemon Jelly Marmalade

    List of Ingredients




    1 Kg Lemons. 1.5Kg Sugar. 2L Water.

    Recipe



    Scrub lemons & scald in boiling water for 2min. Remove the peel with a potato peeler & cut into thin shreds & set aside.
    Roughly chop lemons & place in a pan with 1L of water. Bring to simmer point, cover & cook for 2hrs. Place peel shred in a pan with ½L of water & bring to simmer point. Cover & cook for 1hr.
    Pour cooked pulp into a scalded jelly bag & allow the to drip into a bowl. Do not squeeze the bag as the jelly will become cloudy.
    Discard pulp & pour liquid into a pan. Add lemon peel shreds & remaining water & heat. Stir in sugar & continue stirring until dissolved. Bring to a rapid boil & continue to boil until the setting point is reached (usually about an hour). Skim well.
    Remove pan from heat & allow to stand for 30-40min. or until a thin skin begins to form. Stir gently & pour into hot jars & cover.
 

 

 

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