LEMON JELLY

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.