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Fresh Lemon Jelly Recipe
|Cinnamon stick||1 Small|
|Garlic||1 Clove (5 gm)|
|Powdered gelatin||1 1⁄2 Tablespoon|
|Frosted grapes||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 553 Calories from Fat 7
% Daily Value*
Total Fat 0.74 g1.1%
Saturated Fat 0.09 g0.46%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 50.3 mg2.1%
Total Carbohydrates 131 g43.6%
Dietary Fiber 10.4 g41.7%
Sugars 85 g
Protein 22 g44.7%
Vitamin A 1.1% Vitamin C 226%
Calcium 13.8% Iron 9.1%
*Based on a 2000 Calorie diet
Put the lemon zest, cinnamon stick, clove and 5 fluid ounces [5/8 cup] of water into a saucepan.
Bring slowly to the boil, then remove from the heat, cover and leave to infuse for 10 minutes.
Squeeze the juice from the lemons and strain into a measuring jar (there should be 5 fluid ounces [5/8 cup] of juiceâ€”if not, squeeze an additional lemon to make up the amount).
Sprinkle gelatine over the infused water and leave for 5 minutes.
Add the sugar and stir until dissolved.
Stir in the lemon juice and a further 5 fluid ounces [5/8 cup] of water.
Taste, add more sugar if you wish, and stir until quite dissolved.
Strain the liquid into a 1 1/4-1 1/2 pint jelly [gelatin] mould, and leave in a refrigerator or cool place until set.
To turn out the jelly [gelatin], dip the mould for 2 seconds in hot water and invert it onto a plate.
Decorate with frosted grapes.