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Dessert

Making Fruit Jellies

A sweet preserve made by cooking fruit, extracting juice, and setting it with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Making Fruit Jellies

Ingredients

Directions

Extract the juice

  1. Cook the fruit slowly until soft.

  2. Strain out the juice.

Make the jelly

  1. Boil the juice over moderate heat for 20 minutes.

  2. Add 1 pound of sugar for every pint of juice.

  3. Stir constantly until the sugar is completely melted.

  4. Remove from heat and pour into glasses.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fruit
Provides the juice that gives the jelly its flavour and body.
Granulated sugar
Adds sweetness and, with the fruit's natural pectin and acid, helps the juice set into a gel.

The step that matters

Stir constantly until the sugar is completely melted. Undissolved sugar grains can leave a gritty texture and can crystallise in the finished jelly. Constant stirring dissolves the sugar evenly and keeps it from scorching on the base of the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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