in Recipes

Heike's lemon jelly

updated

Spread the love

Ingredients for 1 servings:

  • 10 lemons, one of them untreated
  • 1 kg gelling sugar 1:1
  • some thyme stalks

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

with thyme

Wash the untreated lemon in hot water, dry it, and finely peel the zest and cut it into thin strips. I use a zester for this. Squeeze all the lemons and pass them through a fine sieve. Make up to 750 ml of juice with water. Bring to a boil with the preserving sugar, stirring, and simmer for 4 minutes. Stir in the lemon zest at the end. Pour the hot jelly into clean jars and add a very thoroughly washed and dried sprig of thyme or lemon thyme to each jar. Seal immediately and let cool.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Dithmarscher Coffee

1 – 2 – 3 – Soup with egg