Recipe – “St. Clement’s Jelly”

“St. Clement’s Jelly”
“Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”
 
Juice and rind of 2 small lemons
3        oz. Caster sugar
8        fl. Oz. Water
2        tbsps. Gelatin
1         pint orange juice
           Orange or lemon slice for decoration
 
    Combine the lemon rind, sugar and half the water in a saucepan and place over low heat.  Cook slowly until the sugar dissolves.  Leave to infuse for about 30 minutes. 
    Soak the gelatin in the remaining water for about 5 minutes and then dissolve over gentle heat and pour into the sugar syrup.
    Add the lemon juice and orange juice to the syrup and stir to blend all the ingredients and dissolve the gelatin.  Allow to cool completely and then refrigerate until half set.
     Whisk by hand or with an electric mixer until full of very fine bubbles.  Pour into a dampened 1-3/4 pint mould and chill until set.   Turn out and decorate as desired.
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