John Myers
Ingredients for 1 servings:
- 4 lemon(s), organic
- 800 g gelling sugar
- 1 liter apple juice
Instructions
Working time approx. 1 hour; Rest period approx. 21 days; Total time approx. 21 days 1 hour
consists of two parts: Part 1 today and Part 2 about 3 weeks later
Since the lemon’s true flavor is stored in the peel, I considered the peel the most important ingredient. Here is the recipe for my successful experiment for 6 jars of lemon jelly: Part 1: Prepare the lemon peels: Wash 4 organic lemons in hot water and dry them. Gently peel the peels, leaving the white part unscathed (I used a vegetable peeler). Place them in a screw-top jar with approximately 300 grams of gelling sugar (leftover from a packet) in a 2:1 ratio and set aside at room temperature. Carefully squeeze the peeled lemons and freeze the juice. Shake the jar with the lemon sugar about once a day for 3 weeks. Part 2, after approximately 3 weeks: Take a suitably sized pot (4 liters). Pour in the lemon peel and gelling sugar mixture from the jar. Add the frozen lemon juice and 500 g of gelling sugar. Fill the pot with cloudy apple juice until a total of 1500 ml is reached, just before the 2-liter mark. I rinsed the old peel jar with apple juice. Then boiled it for the usual 4 minutes at a rolling boil. When pouring into the jars, I held a sieve over the funnel and poured the lemon peel into the sieve to retain the lemon peel. You can’t taste any of the apple juice, just pure lemon.
Facebook Comments