Straining the juice and using only the rind produces a crystal clear jelly with elegant fine shreds.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2004
- 9 lemons (3-1/4 lb/1.75 kg)
- 8 cups granulated sugar
- 10 cups water
Cut 15-inch (38 cm) square of double thickness fine cheesecloth; set aside.
Scrub lemons. Cut out stem and blossom ends and any blemishes. Using vegetable peeler, peel off rind, leaving white pith; cut rind into paper-thin strips and set aside. Cut lemons in half crosswise. Squeeze out juice, dislodging seeds. Strain through sieve into large Dutch oven, reserving seeds; add rind to pan.
Chop lemon pith and membranes; place along with reserved seeds in prepared cheesecloth. Bring up sides and tie top with string; add to pan.
Add 10 cups (2.5 L) water; bring to simmer over medium heat. Simmer, stirring often and pressing bag to release pectin, until rind turns to mush when pressed between fingers, about 1 hour. Remove bag and let cool; squeeze juice into pan. Mixture should measure 8 cups (2 L); if not, add water to make up difference or boil until reduced to this amount.
For each batch, in clean Dutch oven, bring 4 cups (1 L) each of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and setting point is reached, about 8 minutes.
Pour into sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 1 mg
- Protein trace
- Calories 52.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 14 g
- Iron 1.0
- Calcium 1.0
- Vitamin C 15.0