Lemon Jelly Recipe

  • 1/2 kg Lemons (Nimbu)
  • 12 cups (3 pints) Water
  • Sugar (Cheeni)
How to make lemon jelly:
  1. Wash and dry the lemons.
  2. Remove the skin, then cut them into quarters and take out the pips.
  3. Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
  4. Boil the lemon pieces in the same water, strain through a muslin cloth.
  5. Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
  6. Heat the juice, add sugar and stir till it is dissolved.
  7. Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
  8. Cool and pour into jars and close the lid tightly.