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Lemon Jelly 1


1/2 cup lemon juice
1 tablespoon grated lemon rind
1 1/2 cup water
4 1/2 cup sugar
1 bottle liquid fruit pectin
3 to 4 drops yellow food color

Combine lemon juice, lemon rind and water in a bowl. Let stand for 10 minutes. Strain and pour into large saucepan. Add sugar to juice mixture; mix well. Bring to a hard boil over high heat, stirring constantly. At once, stir in the fruit pectin. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Stir in food color. Skim off foam with metal spoon. Ladle into hot sterilized jars. Cover immediately with 1/8-inch hot paraffin.

Makes 5 cups.

Good served with chicken or can be used as filling for 2 layer white cake.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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