Lemon jelly is an easy-to-make preserve, for which only fruit juice, without pulp or peel is used. Perfect to make in the winter season, you can do it even at any time of the year thanks to the great availability of its ingredients. We recommend using it to add a glossy finish to fruit cakes, heating it on the fire to make it more fluid. Or, you can make delicious candy for children: just cut it into cubes and turn them in plenty of sugar!
Thoroughly wash the lemons, cut them into quarters and then into thin slices, put them in a saucepan (with zest and seeds) with 700g of water and cook for about 1 hour, and simmer, stirring occasionally. Strain the mixture through a sieve, pressing well the lemons. Sieve the juice and add 150g of sugar per 250 grams of juice. Stir and cook for another hour, stirring often, until it gets thick. Place in a jar (that you have previously boiled in order to sanitize them) a sprig of thyme and a sprig of sage, then pour the lemon jelly when still very hot. Clean up the jar rims and carefully apply the caps and seal loosely (if they are closed too tight, the air does not come out and vacuum is not created). Overturn the jars, place them on a surface not cold and leave them in this position for at least 15 minutes. Then turn them back upright and allow them to cool in a dry, cool place. In order to avoid burns always use gloves or potholders. Always check that the middle part of the cap has lowered to guarantee the correct vacuum.