Lemon Jelly

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  • 3/4 cup sugar
  • 1 1/2-2 tabelspoons of gelatine
  • 2 cups water
  • 3 large lemons


Stir the sugar and gelatine together in a saucepan, add the water, leave to stand while you peel and zest the lemons. Add the zest to the saucepan. Heat the mixture until it comes to the boil and the gelatine is all dissolved. Remove from the heat add 1/2 cup of lemon juice stir well. Pour the jelly through a sieve and leave till set.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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