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Lemon jelly
This basic recipe makes 2 pints of lemon jelly.
Ingredients
1¾ oz gelatine
1½ pints water
Pared rind of 3 lemons
7½ fl oz lemon juice
2 sticks cinnamon
7 oz lump sugar
Whites and shells (wiped and lightly crushed) of 2 eggs
2½ fl oz sherry, or water
Method
Soak gelatine in ¼ pint of the water. Scald a large enamel pan, or an aluminium one with a ground base (use 6 pints capacity pan to allow for boiling). Pour in remaining 1¼ pints of water, add the lemon rind and juice, cinnamon and sugar; warm over gentle heat until sugar is dissolved.
Whip egg whites to a froth, add to the pan with the shells, gelatine and sherry, or water. Whisk until liquid reaches boiling point, with a backwards (the reverse of the usual whisking movement) and downwards movement. Stop whisking at once and allow liquid to rise well in the pan. At once turn off heat or draw pan aside and leave liquid to settle for about 5 minutes. Bring liquid to the boil two more times, without whisking and drawing pan aside between each boiling to allow it to settle.
By this time a 'filter', or thick white crust, will have formed on top of the liquid. It will be cracked, so that the liquid below is visible. If the liquid is clear, carry on to the next stage ; if it is muddy-looking, bring it to the boil once more.
Have ready a scalded jelly bag with a bowl underneath and turn the contents of the pan into it. Once the jelly begins to run through, take up the bowl (placing another underneath) and pour jelly back into the bag. After a few times the jelly running through should be crystal clear. Then allow it to run through completely before moving bag or bowl. A screw-top jar or jug of hot water placed in the bag helps to keep the jelly liquid.
Watchpoint Lump sugar is best for jelly-making ; it will give a more brilliant jelly as it is less adulterated than the powdered sugar.
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