Wednesday, January 20, 2010

Lemon Jellies

Lemon Jellies
Everyone has some sweet memories of candies coming from her childhood. Mines are about fruit jellies especially lemon ones, I loved them. So for a long time I browsed through a lot of recipes trying to find those almost forgotten flavor, so different from the plastic one of the industrial produced jellies.
After some tries I came out with this recipe that doesn't use animal gelatine and that really works.

Ingredients (for about 8-10 jellies, 1 inch sided each)
1 whole large lemon fruit
½ cup lemon juice
¾ cup granulated sugar
1 teaspoon grated ginger
fruit pectin (to taste)

Preparation
Cook the lemon fruit in some water until it becomes soft. Rinse and open and take away the seeds and put in a food processor together with the lemon juice and the sugar. Process until smooth, put on low heat and add a some pectin if you want the jellies to be thicker, but sincerely I didn't use it as the whole lemon is full of natural pectin. Let the mixture cook, stirring continuously, and bring it to a slow boil. Test its thickness over a wooden spoon, when stay firm it's ready.
Pour the mixture in a square recipient lined with waxed paper and let cool it down, then cut it in 1 inch sided squares, roll in some granulated sugar and put in the refrigerator until you want to serve them.

The other articles of this month report - Citruses:
Citruses (introduction)
Orange Pudding

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6 commenti :

Ducky said...

This looks fantastic! I have been searching for some time for a lemon candy recipe that truly tastes like lemon, and I'm going to try this one for sure. Approximately how long do you boil the lemon?

Alessandro Guerani said...

At first to make it soft 10 minutes, maybe less, it depends on its size. The mixture about 20 minutes, it also depends on how much liquid it is. Unfortunately this is a recipe that heavily depends on the quality of the fruits you use.

ITH said...

When you say "lemon fruit" do you mean a peeled lemon? Or do you mean a whole lemon, rind and all?

Alessandro Guerani said...

@ITH

A whole lemon, rind and all, just take away the seeds.

Anonymous said...

When do you add the ginger?

AUDREY stehr said...

TRIED YOUR RECEIP......NOT VERY CLEAR.....YOU SAY TO COOK THE LEMON......THEN TO TAKE OUT SEEDS AND TO PUT INTO BLENDER WITH 1/2 CUP LEMON JUICE

BUT YOU DO NOT DAY WHETHER YOU SHOULD INCLUDE THE SKIN OF THE LEMON OR THE WATER YOU COOKED IT IN......AND 1/2 CUP OF LEMON JUICE DOES NOT SEEM TO MAKE VERY MUCH

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