14 Nov 2008

What happened with lemon jelly?

One of my favourites at the breakfast table is a slice of homebaked sourdoughbread with a little bit of lemonjelly.

The last few months however, the supermarket doesn't sell it anymore and even a few delishops I visited gave a 'no' at my request. What's the problem? There are enough lemons on the market or at the groceries. Well,time to look for a nice recipe and make it myself. It can't be so hard to make jelly.

The following recipe seemed easy and it results in enough lemon jelly for the next six months.

  • 6-7 lemons
  • 1 kilo jellysugar
  • 250 cc fresh lemonjuice
  • 500 cc water
  • 3 jars for approximately 250cc each

Make sure all your equipment is very clean. Put the pots on a wet towel so they can stand the heat of the jelly without bursting. Peel the lemons thinly and and cut the peel in little pieces.

Boil the lemonpeel 10 minutes in 100 cc. water and add the lemonjuice, water and jellysugar. Lower the heat when it boils and let it bubble for 4 more minutes. Fill the pots till the edge, close them and put them upsightdown back on the wet towel. Turn them after 5 minutes and leave them to cool down.

I hope you enjoy this as much as I do.

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