Lemon jelly, the super simple recipe

Begin by zesting your lemons, meaning peel off the outer skin without the white part that is bitter. Cut the zest into julienne strips. Using a sharp knife, remove the bitter pith, then cut the segments out of the lemon. Collect the membranes and seeds, which will give you pectin. In a pot, add the lemon zest and the segments, then add 4 jars of water.

Wrap the membranes and seeds in a cheesecloth, tie it up into a small pouch, and add it to the pot. Bring to a boil, then let simmer on low heat for about fifteen minutes.

Remove the bag and let it cool. Once you can handle it without risk of burning, squeeze the contents to extract as much pectin as possible, which you will add to the lemon water. Add 4 jars of powdered sugar. Mix, then bring to a boil.

Allow to simmer for about 20 to 25 minutes, skimming regularly. Watch the cooking carefully to prevent the jam from sticking to the bottom of the pot. When the jam coats the spoon: perform the drop test on a cold plate: if it sets on the plate, the jam is ready.

To finish, fill the jars with the boiling marmalade. For this, I recommend using a funnel: there are beautiful ceramic funnels, but a plastic model will work just fine too. Using a funnel will allow you to fill your jars without smudging the edges, ensuring an airtight seal without the risk of mold. Then proceed to seal your jars.