Lemon Jelly

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Jelly (fruit preserves), a clear or translucent fruit spread or preserve
Gelatin, a translucent substance extracted from the collagen inside animals’ connective tissue, made from bones and pig skin
Gelatin dessert, referred to as jelly in the United Kingdom, Ireland, Australia, New Zealand and other countries
Temazepam, a powerful hypnotic drug, street name “Jellies”
Jellyfish, also known as jellies
Gelignite, also known as blasting jelly or simply jelly
Jelly shoes, shoes made from semi-transparent PVC plasticLemon Jelly is delicious dessert for any occasion. Lemon Jelly is very refreshing and light to taste, so it will be a wonderful completion of your dinner.

A lemon in turn gives us the useful properties.

Lemon is a hybrid type of trees of the genus Citrus, belongs to the family Rutaceae. It considered the birthplace of India and China, as well as the Pacific tropical islands. Today it is widely cultivated in subtropical countries klimatom.V Lemon contains a sufficient amount of vitamin C strengthens the immune system and acts as an antioxidant. In it are pectin, bioflavonoids, essential oils, organic acids, thiamine, riboflavin, vitamins D, A, B1 and B2, and vitamin, which is characteristic of the citrus – rutin (vitamin P).
The seeds of the fruit contain fatty oil and a bitter substance called limonene.
The characteristic smell is caused by the presence in it of essential (lemon) oil, which is found in various parts of rasteniya.Etot bitter fruit has strong antiseptic properties, increases the appetite, aids digestion, helps reduce cholesterol levels in the blood and eases colic and sudorogi.

Ingredients for preparing Lemon Jelly:

S using yellow fruit is stimulated production of enzymes and digestive juices contained in the gastric mucosa, as a result – the body begins to absorb more iron and calcium.

  • 1 ea lemon.
  • 1 c sugar.
  • 25 g gelatin.

Method:

  • Pour over gelatin cold boiled water (1 part gelatin: 9 parts water).
  • Leave for 40-60 minutes and then warm up on a very low heat, don’t bring to boil.
  • Strain carefully.
  • Pour 3 c water in the pan, add sugar and bring to boil.
  • Add chopped lemon peel from a half of lemon and gelatin.
  • Stirring syrup regularly with a spoon, bring to boil on low heat and add lemon juice.
  • Strain syrup, cool down and pour into moulds. Leave in a cold place.
2017-07-31T12:33:22+00:00 October 29th, 2011|Tags: |

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