Lemon Jellies
Makes: 100 jellies Ingredients: 1 cup apple juice
½ cup plus 2 tablespoons Meyer lemon juice
¼ cup plus 2 tablespoons water
2 ¼ cups + 3 ½ tablespoons sugar
1 tablespoon of fresh Meyer lemon juice
½ cup light corn syrup
2 tablespoons apple pectin powder
Granulated or superfine sugar for dusting Directions: Line a 9” by 13” baking pan with plastic wrap and set it aside. Combine the apple juice, lemon juice, water, 2 ¼ cups of the sugar, and the corn syrup in a large saucepan. Bring the mixture to a simmer over medium heat, whisking to dissolve the sugar. Using a fine-mesh skimmer, skim off the foam and sediment that rises to the top. Continue to skim until the liquid is clear, about 10 minutes. Keep warm over low heat. Combine the apple pectin and the remaining 3 ½ tablespoons sugar in a medium bowl. Add half the hot liquid, whisking constantly to dissolve the sugar and pectin; continue to whisk until there are no lumps. Return this mixture to the saucepan. Bring to a simmer and cook, whisking constantly, for 5 to 10 minutes, until the jelly has thickened and reached a temperature of 219 degree F. Immediately pour the jelly into the prepared pan. Smooth into an even layer, working quickly, before it begins to set. Let jellies sit at room temperature for at least 1 hour, or until completely set.
To Complete: The French Laundry Cookbook, Pg 308-309, Thomas Keller (modified by Leon Glover)
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