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Home » Recipes » Create » Zesty Lemon Jelly using a Create

Zesty Lemon Jelly using a Create

Name: Zesty Lemon Jelly using a Create
Prep time: 72 min
Cook time: PTM
Total time: 74 min
Yield: 1 servings
Cuisine: ["French"]

Chefbot, Chefbot Touch

(4.9)

Preparation time

72 min

Total time

74 min

Servings

Calories / Serving

749 Cals

Difficulty

Easy

Ah, the delightful Lemon Jelly! This sweet and tangy treat takes us back to the sunny orchards of the Mediterranean, where lemons burst with flavor and sunshine. Made from just three simple ingredients – lemons, water, and special sugar for jam – this jelly is a true testament to the magic of preserving nature’s goodness. Fun fact: Lemon jelly was once a luxurious delicacy, often served at royal banquets to impress guests with its shimmering golden hue. So, whether you're slathering it on toast or using it as a gourmet filling for desserts, each spoonful of this zesty delight is sure to brighten your day and transport you to a sun-drenched lemon grove!

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Ingredients

200 g Lemon
100 g Water
350 g Granulated sugar
10 g Agar
10 g Lemon zest

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Steps

Lemon Preparation

Wash, and add 100 g of lemon in a container.
Zest the lemons and set aside.
Peel the lemons, removing the white pith.
Cut the lemons into quarters.
Add 100 g of lemon in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 8.
Add 100 g of water in the food processor bowl.
Mix manual: 20:00min / 100°C / Speed 2.
Transfer the content of the food processor bowl in a strainer.
Strain the lemon mixture through a fine-mesh sieve lined with cheesecloth, collecting the liquid.
Discard the solids.

Cooking

Rinse the food processor bowl.
Measure the strained lemon juice.
Add 350 g of granulated sugar, 10 g of agar, 10 g of lemon zest in the food processor bowl.
Mix manual: 15:00min / 100°C / Speed 3.
Test the jelly by placing a small amount on a cold plate; it should set quickly. If not, cook for a further 5 minutes and retest.

Finishing

Pour the content of the food processor bowl in an airtight jar.
Seal the jars immediately and let cool completely. The jars should seal as they cool.
Check the seals, and refrigerate the lemon jelly.