Lemon Jelly Recipe
Ingredients
| Gelatin | 1 3/4 Ounce | |
| Water | 1 1/2 Pint | |
| Pared rind of 3 lemons | ||
| Lemon juice | 7 1/2 Fluid Ounce | |
| Cinnamon stick | 2 | |
| Lump sugar - 7 oz | ||
| Whites and shells (wiped and lightly crushed) of 2 eggs | ||
| Sherry, or water -2 1/2 fl oz | ||
Directions
GETTING READY
1) Scald a jelly bag.
MAKING
2) In a bowl, add 1/4 pint of water and add gelatin.
3) Scald a 6 pints capacity large enamel pan to allow for boiling.
4) Add in the remaining 1 1/4 pints of water along with the lemon rind, juice, cinnamon, and sugar and gently heat till sugar dissolves.
5) Separately add egg whites to a bowl and beat till frothy.
6) Add to the pan with the shells, gelatin and sherry, or water.
7) Whisking with a backward and downward movement, allow to boil.
8) Stop whisking and allow liquid to rise.
9) Take pan off the heat and allow liquid to stand for about 5 minutes.
10) Place on heat again and without beating, allow to boil two more times. Move pan off heat between each boil and allow to settle.
11) When a thick white crust is formed on the top of the liquid, crack and check the liquid.
12) If liquid appears muddy, then boil once more.
13) If liquid is clear, then place jelly bag with a bowl underneath and transfer the saucepan mix into it.
14) When the jelly liquefies, lift the bowl, and replace it with another and pour the jelly back into the bag.
15) Eventually the jelly running through will turn crystal clear.
16) Before moving the bag or the bowl, allow it to completely run through.
17) To keep the jelly in liquid form, place in the bag a screw-top jar or jug of hot water.
SERVING
18) Served chilled with fresh fruit.
1) Scald a jelly bag.
MAKING
2) In a bowl, add 1/4 pint of water and add gelatin.
3) Scald a 6 pints capacity large enamel pan to allow for boiling.
4) Add in the remaining 1 1/4 pints of water along with the lemon rind, juice, cinnamon, and sugar and gently heat till sugar dissolves.
5) Separately add egg whites to a bowl and beat till frothy.
6) Add to the pan with the shells, gelatin and sherry, or water.
7) Whisking with a backward and downward movement, allow to boil.
8) Stop whisking and allow liquid to rise.
9) Take pan off the heat and allow liquid to stand for about 5 minutes.
10) Place on heat again and without beating, allow to boil two more times. Move pan off heat between each boil and allow to settle.
11) When a thick white crust is formed on the top of the liquid, crack and check the liquid.
12) If liquid appears muddy, then boil once more.
13) If liquid is clear, then place jelly bag with a bowl underneath and transfer the saucepan mix into it.
14) When the jelly liquefies, lift the bowl, and replace it with another and pour the jelly back into the bag.
15) Eventually the jelly running through will turn crystal clear.
16) Before moving the bag or the bowl, allow it to completely run through.
17) To keep the jelly in liquid form, place in the bag a screw-top jar or jug of hot water.
SERVING
18) Served chilled with fresh fruit.
Chef
