Lemon Jelly Recipe
User Reviews
4.4
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 small jars
-
Calories
805 kcal
-
Course
Condiments
-
Cuisine
German
Lemon Jelly Recipe
Description
The Lemon Jelly Recipe calls for mixing two parts freshly squeezed citrus juices—lemon and clementine—with granulated sugar. The juices are strained to remove pulp before combining with sugar in a wide pot. The mixture is brought to a boil and cooked with frequent stirring to dissolve the sugar and concentrate the flavors. After the initial boiling phase, the jelly's set is tested by placing a sample on a saucer from the freezer to confirm it forms a gel that holds a line.
This process yields a clear, firm jelly with balanced tartness from lemon complemented by the sweeter notes of clementine. The careful timing and temperature control are essential to avoid overcooking or undercooking.
Once done, the jelly is poured into sterilized jars to cool and set. The jelly is suitable for spreading on breads or using in desserts that benefit from a bright citrus element.
Ingredients
- 500 ml lemon juice freshly squeezed, 2 cups
- 250 ml clementine juice freshly squeezed, 1 cup, Note
- 750 g granulated sugar 3 ¾ cups
Instructions
- Preparations: Place a saucer in the freezer. Sterilize the jars.
- 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.500 ml lemon juice/ 2 cups + 250 ml clementine juice/ 1 cup
- Combine: Pour the juice into a large, wide pot. Add the sugar and stir well.750 g granulated sugar/ 3¾ cups
- 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.
- Start checking: 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 it is right. The time it takes to get the right consistency depends on the pot you are using. Mine was large and wide, which sped up the process; my jelly only needed 15 minutes.
- Pour the jelly into the sterilized jars and close well.
Notes
- Fresh clementine juice can be substituted with freshly squeezed orange juice if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4small jars
Amount Per Serving
Calories 805 kcal
% Daily Value*
| Serving | 1jar | |
| Calories | 805kcal | 40% |
| Carbohydrates | 209g | 70% |
| Protein | 1g | 2% |
| Sodium | 68mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 201g | 402% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
