Lemon Jellies Recipes

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

Steps:

• In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
• In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
• Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
• Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.

Steps:

• Line an 8-inch square pan with foil and spray foil with cooking spray; set aside., In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside., In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat., Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and zest. Pour into prepared pan. Cover and refrigerate overnight or until candy is set., Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of paper. Invert candy onto the parchment. Cut candy into 48 triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week.

Steps:

• Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
• Strain mixture into a large saucepan.
• Add sugar to juice mix and stir well.
• Bring to a hard boil over high heat, stirring constantly.
• Stir in fruit pectin.
• Bring back to full boil and cook for 1 minute, stirring constantly.
• Remove from heat.
• Stir in food coloring.
• Skim off foam with metal spoon.
• Ladle into hot sterilized jars (I run mine through the dishwasher).
• Cover immediately with 1/8 inch hot paraffin.

Steps:

• 1 tablespoon finely shredded lemon peel.
• 3/4 cup lemon juice.
• Combine lemon peel water and juice for 10 minutes.
• Strain to remove pulp seeds etc.
• Measure 2 cups juice.
• Combine 2 cups juice with sugar.
• Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.
• QUICKLY stir in pectin.
• Return to full rolling boil.
• Boil for 1 minute.
• Fill in 4/8 ounce jars leaving 1/2 inch head space.
• Procecss in a water bath for 5 minutes.