Recipe Information
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Yield: About 3 small jars
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Prep Time: 15 minutes plus infusion
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Cooking Time: About 10 minutes
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Difficulty: Beginner friendly
Ingredients
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6 fresh lemongrass stalks
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1.2 litres boiling water
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Juice of 1 lemon
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900 g granulated sugar
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1 sachet powdered pectin suitable for jelly
Step-by-Step Method
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Prepare the lemongrass
Trim the root ends and tough outer layers from the lemongrass. Bruise the stalks lightly with a rolling pin and cut into short lengths. -
Infuse the lemongrass
Place the lemongrass into a heatproof bowl. Pour over the boiling water, cover, and leave to infuse for 30 minutes until fragrant. -
Strain the liquid
Strain the infusion through muslin into a large saucepan. Do not press hard, as this can introduce bitterness. -
Add sugar and pectin
Stir the sugar and powdered pectin into the lemongrass liquid. Heat gently, stirring continuously, until the sugar has fully dissolved. -
Boil briefly
Bring the mixture to a rolling boil and boil for 1 to 2 minutes only. Stir in the lemon juice, then remove from the heat. -
Jar the jelly
Skim off any surface foam. Pour immediately into warm sterilised jars and seal at once.
Practical Tips
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Bruising the lemongrass helps release flavour without needing a long infusion.
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Keep the boil short to preserve the fresh citrus aroma.
Serving Suggestions
Serve with toast, spoon alongside soft cheeses, or use as a light glaze for chicken or fish.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.
