Ingredientes para Lemon Jelly
- Lemons
- ¾ cup water
- Sugar
- Liquid Pectin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Jelly? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Lemon Jelly
- Zest 1 lemon, finely shredding the peel to obtain 1 tablespoon.
- Juice 3-4 lemons to yield ¾ cup of lemon juice.
- In a saucepan, combine the lemon zest, ¾ cup of water, and the lemon juice. Let it sit for 10 minutes to infuse.
- Strain the mixture through a fine-mesh sieve to remove any pulp, seeds, or bits of zest.
- Measure 2 cups of the strained lemon juice.
- Add 3 cups of granulated sugar to the 2 cups of lemon juice in a large, heavy-bottomed saucepan.
- Cook over high heat, stirring constantly, until the mixture reaches a full rolling boil that cannot be stirred down (this is crucial for setting).
- Quickly stir in 1 pouch (1 ½ oz) liquid pectin.
- Return to a full rolling boil for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized 4/8-ounce jars, leaving ½ inch of headspace.
- Wipe jar rims clean, place lids and rings on jars, and process in a boiling water bath for 5 minutes. Let the jars cool completely before checking for a proper seal.
- Once completely cooled and sealed, your lemon jelly is ready to enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
849g
Fat
0g
Carbs
74g