No. 1966 — Lemon Jelly with or without Wine

Boil four glasses water in an enamel saucepan with three quarters pound lump sugar and thin zest from one lemon.

Add a quarter glass prepared dissolved gelatin or soaked squeezed gelatin and stir until dissolved. Add strained juice from one large or two small lemons.

Optionally clarify with paper or egg white as in the general note, strain while warm through fine cloth, pour into a mould and chill.

For golden jelly add one or two caramelised sugar lumps; for red, use eight white and two red gelatin sheets.

For rum jelly add a small glass rum. For wine jelly substitute a glass sherry, Madeira, Sauternes or Rhine wine for one glass water, adding wine towards the end.

For grape jelly skin and seed good grapes, layer a few in the mould between successive additions of jelly; vanilla flavouring may also be added.

To provide