Sumptuous jellies for your tiny tots
April 7, 2009
Lemon jelly
Ingredients
2 kg lemon, 3 kg sugar, water
Method
Wash the lemon and chop each lemon into 4 pieces.
Fill the whole utensil with water and pour the lemon pieces in it.
Boil the lemon in the same water.
When lemon turns soft, sieve the lemon juice through a thick cloth.
Add sugar to this juice and cook the whole solution on low flame, till everything turns thick in consistency.
Later keep aside to cool down and fill in bottles.
Lemon jelly is ready.
Jamun jelly
Ingredients
1kg jamun, 1 liter water
Method
Wash the jamun twice with water and then pour them into a big utensil filled with 2 liters of water.
Boil them on low flame. Keep stirring them, mash them with wooden spoon.
De-seed them. Sieve the whole mixture through a thin cloth.
Prepare sugar syrup and add the above mixture to it. Cook till it turns thick in consistency.
Fill into bottles. Jamun jelly is ready.
Amrood jelly
Ingredients:
1 kg amrood, 4 lemons, sugar as required
Method:
Chop the amrood into small pieces. Pour all these pieces in a steel utensil and boil them.
After few minutes, add lemon juice to the above mixture.
Mash nicely while cooking.
Add the equal quantity of sugar to the same mixture and cook nicely.
When mixture starts getting thicker, take it off from the flame. Keep aside to cool down. Later fill in the bottles. Amrood jelly is ready to savor.
Mango jelly
Ingredients:
1 kg mangoes, some yellow color, 1 ½ liter water, sugar as required
Method:
Peel off the mango rind and take it off its pulp. Boil the pulp and sieve its juice.
Add the equal amount of sugar to the mixture and cook again on low flame till a thick solution appears.
Later fill them into bottles.
Mango jelly is ready.
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