Instructions: In a small bowl, sprinkle the gelatin over 1/2 cup water. Let gelatin soften at room temperature for 5 minutes.

Meanwhile, combine the remaining 1/2 cup water and granulated sugar in heavy medium saucepan. Place pan over medium heat. Stir until sugar dissolves completely and mixture comes to a boil.

Clip candy thermometer to the inside of the pan and cook, without stirring, until syrup reaches 260 degrees. Remove the pan from the heat.

Add gelatin to hot syrup and stir until it is completely dissolved.

Stir in lemon juice and rind.

Pour syrup into prepared pan. Cool at room temperature until candy is set, at least 3 hours.

Cover top of the candy with superfine sugar. Invert pan and gently remove candy in one piece, placing it sugared-side down on a cutting board. Using a wet knife, cut candy into 1 inch squares. Coat each square with additional superfine sugar. Store jellies in airtight container in layers, separated by wax paper, at room temperature, for up to 1 week.

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