Lemon jelly

    10 hours 10 min

    This delightful lemon jelly is decadent and stunning to look at! I like to cut away all of the white lemon pith before I cook the lemons, which is a little time consuming, but ensures a wonderfully sweet flavour throughout without concern of bitterness. We like to make this lemon jelly and give it away as gifts. It is also perfect for lemon tarts and in cakes!


    Hampshire, England, UK
    2 people made this

    Makes: 6 jars lemon jelly

    • 10 lemons
    • 1.8 litres water
    • 1.5 to 1.8kg caster sugar

    Prep:10min  ›  Cook:2hr  ›  Extra time:8hr  ›  Ready in:10hr10min 

    1. Zest the lemons then cut away and discard as much of the white pith as you can. Slice the lemons.
    2. In a large preserving pan, combine the lemon slices, lemon zest and water and cook slowly over a very low heat for 1 to 2 hours.
    3. Suspend in a jelly bag over a clean pan and allow to strain overnight.
    4. The next day, add the sugar to the liquid and bring to the boil. Begin testing for the setting point by placing a small drop of jelly on a cold plate. If it wrinkles when you push it with your finger, it is ready.
    5. Transfer to sterilised jars and cover immediately. Leave undisturbed in a dark place for 3 days.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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