Lemon Jelly Recipe

Lemon Jelly 


1/2 kg Lemons (Nimbu)

12 cups (3 pints) Water

Sugar (Cheeni)

How to make lemon jelly:

Wash and dry the lemons.

Remove the skin, then cut them into quarters and take out the pips.

Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.

Boil the lemon pieces in the same water, strain through a muslin cloth.

Measure the juice and allow 1/2 kg sugar for each pint of the liquid.

Heat the juice, add sugar and stir till it is dissolved.

Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.

Cool and pour into jars and close the lid tightly.

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