LEMON JELLY RECIPE

Ingredients:


1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni) 

How to make lemon jelly:

• Wash and dry the lemons.
• Remove the skin, then cut them into quarters and take out the pips.
• Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
• Boil the lemon pieces in the same water, strain through a muslin cloth.
• Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
• Heat the juice, add sugar and stir till it is dissolved.
• Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
• Cool and pour into jars and close the lid tightly.

APPLE JAM RECIPE

Ingredients:

1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid 

How to make apple jam:

• Peel, core and cut the apples into slices, cook in water until tender.
• Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
• Cool a little and pour into sterilised jars and cork tightly.
• Serve after one day.