Lemon Jelly from The Complete Book of Home Preserving by Mary Norwak
Wipe the lemons but do not peel them. Slice them thinly and remove the pips. Put the fruit into a pan with the water. Tie the pips into a piece of muslin and suspend the bag in the pan. Bring to th...
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Ingredients
- 6 large lemons
- 3 pints/1.5 litres water
- Sugar
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