NZ Woman's Weekly

Retro recipe: Lemon jelly

A simple jelly can be a wonderful thing. The combination of a strong flavour with the slippery texture of jelly is divine.

Yet these days we turn to a packet on the supermarket shelf, rather than taking the time to make the real thing.

This jelly has a wonderful lemon zing and is really refreshing taken straight from the fridge and served with vanilla ice cream or chopped up strawberries.

I found it in an old cookbook and thought it might make a nice change for dessert. I encourage you to take the extra time to make a jelly from scratch and taste the difference.

  • 6 lemons
  • 400g sugar
  • 2 cups water
  • 6 tsp gelatine
  • 4 tbsp sherry
  1. Dissolve the gelatine and sugar in one cup of hot water. Peel the rind of three of the lemons and put in 1 cup of boiling water and let it simmer with the lid on for 15 minutes.
  2. Drain the water from the rind then add to the gelatine mixture along with the juice of the six lemons. Add the sherry.
  3. Pour everything into a pot and heat until it just reaches boiling point.
  4. Pour into a wet jelly mould or glasses or ramakins.
  5. Leave on the bench to cool to room temperature, then pop in the fridge until set.
Issue 1541

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