Miss Windsor’s Cinnamon Lime Jelly!

Recipe: Miss Windsor's Cinnamon Lime Jelly!
Miss Windsor’s Cinnamon Lime Jelly!

Hello, darlings!

Following an unfortunate spell of blustery showers and cool evenings, one finds it hard to believe that we’re slap-bang in the middle of British “summertide”! However, during those occasional sunny moments, I craved to nourish my palate with a slightly piquant, a tad spicy, frightfully refreshing, and rather wobbly sweet treat.

Therefore, to satisfy one’s yearning, I recreated with the aid of my culinary talent, a recipe for plain old Lime Jelly that I stumbled upon in my 1935 edition of The Radiation Cookery Book – I’m pleased to present Miss Windsor’s Cinnamon Lime Jelly.

Recipe: Miss Windsor's Cinnamon Lime Jelly!
Miss Windsor’s Cinnamon Lime Jelly!

Darlings, Miss Windsor recommends that her “sub-Lime” dessert must be enjoyed with a handful of summer berries and a drop of single cream! Alternatively, why not take a quick jaunt down memory lane and devour your jelly portion with a huge dollop of vanilla ice cream – of course, served in a paper bowl and eaten with a plastic spoon!

In fact, jelly and ice cream was Grandmother Josie’s most favourite dessert of all time, even in her maturer years she favoured this more than anything. Actually, I do recall that she was rather partial to Chivers Jelly, blackcurrant was her preferred flavour.

Miss Windsor x

PHOTOGRAPHY BY MISS WINDSOR 

Miss Windsor’s Cinnamon Lime Jelly!

Prep Time 40 minutes
Servings 8 delightful guests!

Ingredients

  • Juice of 2 Limes
  • Rind of 3 Limes
  • 170 g (1 cup) granulated sugar
  • 50 g (about 1/2 cup) Dr Oetker Gelatine – or any brand of your choice!
  • 1 Litre (4 & 3/4 cups) of Water
  • Small stick of cinnamon
  • Additional 150ml (3/4 cups) lime juice
  • Drop of green food colouring

Instructions

  1. First off, please ‘lather up’ your ‘mitts’ with a drop of soap, then rinse thoroughly!

  2. Being careful not to grate off a finger or two, remove the rind with your zest grater or another implement of choice!

  3. Using your lemon Squeezer, squeeze the juice from 2 limes

  4. Measure the amount of gelatine required

  5. Reach for your mixing bowl and soak the gelatine in the juice

  6. Measure the sugar, transfer to your saucepan, then add the water and rind. Simmer gently for 20 minutes – without the lid on

  7. To the saucepan stir in the gelatine and ‘additional’ lime juice. Please don’t follow Miss Windsor’s ‘example’ and neglect to add this vital ingredient, otherwise it will turn out rather bland!

  8. Add a drop of green food colouring and leave to completely cool (about 30 to 45 mins)

  9. Into your mixing bowl, strain the mixture through a muslin cloth. Or just like Miss Windsor, use a pillow case!

  10. Dampen your mould or vessels with water, then pour in the liquid – Why not festoon your creation with a strawberry or two!

  11. With a steady hand, place in the fridge to set

  12. When ready to serve, and for a few moments only, dip the jelly mould in hot water then turn out onto a decorative plate of your choice – or eat straight from an individual dish

  13. Enjoy this punchy, yet palate quenching dessert with a drizzle of single cream and a handful of berries!

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