Too many lemons adorn the fruit bowl and a serious attack of laziness prevents me from doing a lemon marmalade, so I resort to a simple solution: pure lemon jelly.
The other reason for not doing a lemon marmalade resides in the fact that these lemons are not the Sicilian or Corsican organic lemons I favour for marmalade.
This jelly is a pure delight in colour and in sharpness. If you have sensitive teeth it may set them on edge, so beware.
Otherwise, spread this jelly on your breakfast toasts or use as an accompaniment to foie gras or any cold meat.
Makes 2 jars, 1 Bonne Maman size and 1 smaller:
300ml lemon juice
400g preserving/jam sugar
1. Put all the ingredients in a jam-making pan and bring to the boil.
2. After 7 minutes of a vigorous boil, check that it is set and turn off the heat. To check setting, place a drop of the jelly on a saucer, put it in the fridge for 5 minutes. After that time, if it wrinkles when you put your finger on it, it is set.
3. Let the jelly rest for a few minutes and bottle. Place the lids on and turn the jars upside down. It will create a vacuum which will prevent any mould from forming.
This jelly will keep for a year in a cool, dark place but it may be too tempting to leave it in a cupboard!
A pleasant alternative is a lime jelly. Same method, same quantities.