Lemon jelly can be enjoyed as part of breakfast, lunch, dinner, or even dessert.
This sweet treat is especially good when it’s served alongside fresh fruit.
How Much Lemon Juice Do You Need For This Recipe?
The amount of lemon juice needed in the recipe depends on how sour your lemons are.
The more pungent the flavor of the lemon is, the less lemon juice you will require.
If your lemons have a very mild taste, you could use up to half a cup (120 ml) of lemon juice per pint (473 g).
However, if your lemons are extremely bitter, you may want to add an extra tablespoon (15 ml), which would bring the total amount of lemon juice required by one whole jar.
When using frozen lemons, there is no need to thaw them before juicing them.
Simply squeeze each lime into a measuring cup, fill with water, stir well until all of the ice has melted.
You should then strain out any pulp that remains in the liquid — this is what makes the drink cloudy — and discard the ice.
You will also need to measure the sugar according to its weight (not volume).
If the measurements listed above don’t match the ones provided below, you might find yourself short of either ingredients or time!
To ensure that the finished product is smooth and creamy, try not to over-mix the mixture while you’re adding the sugar.
When mixing the two together, simply whisk the sugar into the lemon juice.
Once everything has been combined, pour it into a clean bowl and let it cool completely.
For best results, cover the jelly in plastic wrap and place it in the fridge overnight.
This allows the mixture to set properly.
Before serving, allow the jelly to soften at room temperature for 30 minutes.
Serve chilled or warm.
How Many Lemons Will You Need To Make This Recipe?
This recipe uses two cups (500 ml) of freshly squeezed lemon juice, which means that each cup contains the equivalent of four lemons.
If you don’t have any lemons on hand, however, you can substitute with one teaspoon (5 ml) of lemon zest per cup (250 ml).
What Type Of Lemon Juice Is Best To Use For This Recipe?
If you are looking for the best lemon juice for this recipe, then there is no better option than freshly squeezed organic lemon juice in glass bottles.
The reason being that store-bought brands may contain preservatives such as citric acid which might not work well with this recipe if used straight from the bottle.
The easiest way to get your hands on some fresh lemon juice is by squeezing them yourself.
However, if you don’t have time or space to squeeze all those lemons, you can always buy bags of organic lemons at supermarkets or local markets.
If you prefer, you can also opt for canned organic lemons instead of buying fresh ones.
But whatever method you choose, make sure to read through our tips before beginning this recipe so you know what to expect.
How Much Sugar Do You Need For This Recipe?
The amount of sugar in the lemon jelly depends on how sour your lemons are.
If you have very sour lemons, then you will probably want more than 1 cup (200g) of sugar per batch of lemon jelly.
Sour lemons are not always easy to find at the grocery store, but they can usually be found online if you search around.
If you don’t mind using slightly less-than-perfect lemons, then you should only add about 1/3 cup (80ml) of lemon juice per batch of lemon jelly.
Lemon jellies that contain lots of citrus peel tend to taste better since you get all of the flavor from the zest instead of just half of it.
You also need to consider whether or not the lemons you choose are organic.
There are some brands of commercial lemon juice that include pesticides, which can lead to a bitter taste.
Organic lemon juice has been shown to be healthier for people who eat large amounts of it regularly because it doesn’t contain these chemicals.
So, if you decide to buy organic lemon juice, add 3/4 cup (160ml) of it per batch of lemon jelly.
If you aren’t sure what kind of lemon juice you should use, read this article that explains why different types of lemon juice work well with different recipes.
How Long Does This Recipe Take To Make?
This lemon jelly takes about 10 minutes to prepare and then sits in the refrigerator for at least 24 hours before serving time.
The longer the jelly sits, the more tart it becomes (which is why we recommend using two lemons).
What Is The Best Way To Store This Recipe?
This recipe requires several ingredients that are typically found in the refrigerator section of your local grocery store.
However, if you have an abundance of lemons on hand, there’s no need to purchase other ingredients.
If you want to keep things simple and easy, simply freeze the prepared mixture until it hardens enough to slice into pieces.
How Long Does This Recipe Last?
This recipe will keep in your refrigerator for up to 3 weeks if you use gelatin sheets instead of powdered gelatin.
You can also freeze this recipe for later use.
The shelf life of this recipe depends on how much sugar you put into it.
The more sugar that goes into the mixture, the longer the preserve will stay fresh.
If you are going to add some sugar to the mix, try adding at least 1/4 cup (50 grams) per pint (500 mL), but no more than 1/3 cup (75 grams).
How Many Servings Does This Recipe Make?
This recipe makes 12 ounces (340 grams) of lemon jelly with 3 tablespoons (45 milliliters) of water per serving.
That means that if you are eating one jelly slice at a time, then each slice serves two people.
However, if you want to serve your guests more than just one slice, then it will take three slices to feed four people.
What Is The Nutritional Information For This Recipe?
The nutritional information for this recipe includes calories per serving, grams of protein, carbs, fat, total sugar, sodium, and potassium.
- Calories per serving: 120 calories
- Protein (g): 0.9 grams
- Carbs (g): 7.8 grams
- Fat (g): 2.7 grams
- Total Sugar (g): 9.4 grams
- Sodium (mg): 6 mg
- Potassium (mg): 22 mg
Additional ingredients in this recipe include:
- Egg white powder
These are some of the most common ingredients used in this recipe.
The following table shows you what other ingredients may have been included in your specific batch of lemon jelly.
1/2 cup honey
1 egg white powder
1/2 teaspoon vanilla extract
1 tablespoon flour
Zest from 1 large lemon
Juice from 4 lemons
1/2 teaspoon salt
Note that these amounts reflect the nutritional data for our sample recipe and do not indicate the amount of each ingredient required to prepare two cups of lemon jelly.
Can This Recipe Be Made Ahead Of Time?
Yes! Lemon jelly does not have to be refrigerated because it contains no sugar, so you can make it in advance and keep it in your fridge until ready to serve.
You may also want to double-check that all ingredients are at room temperature before starting.
- 4 lemons
- 1 cup water
- 1 cup sugar
- 3 ounce package
- Lemon peel should be finely minced to yield 1 tablespoon. Make 3/4 cup of lemon juice by pressing the fruit. Peel, juice, and water should be combined; leave for 10 minutes. 2 cups of the juice mixture should be measured after straining any pulp and peel.
- The 2 cups of lemon juice mixture and the sugar should be combined in a Dutch oven. Stirring often, cook the mixture over high heat until it reaches a full rolling boil that won’t go away. Stir the pectin in quickly. Bring back to a full rolling boil and cook for one minute while stirring continuously. Get rid of the heat. With a metal spoon, quickly skim off the foam.
- Half-pint canning jars should have a 1/4-inch headspace after being ladled into hot, sterilized jars. Clean the lids and jar rims. For five minutes, process in a boiling-water canner (start timing when water returns to boil). Jars should be removed and cooled on a wire rack. yields four half-pints.