Lemon Jelly Recipe 2 ingredients

• 1 tablespoonful of granulated gelatine
• 1 cup of boiling water
• ½ cup of sugar
• ¼ cup of cold water
• ½ cup of lemon juice

To prepare this Lemon Jelly Recipe 2, first let the gelatine stand in the cold water fifteen minutes or longer (until all the water is absorbed); add the boiling water and sugar and stir until the gelatine and sugar are dissolved; let cool a little, add the lemon juice and turn into cups. Set aside to become cold and firm. Serve with cream or boiled custard. Preserved peaches or pears, cooked prunes or figs, or nut meats, also sections of orange, from which the membrane has been removed, or slices of banana, may be moulded in the jelly. A tablespoonful of gelatine is needed to each scant pint of liquid.