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Dessert

Making Fruit Jellies

A method for making fruit jellies by cooking fruit, extracting juice, boiling with sugar, and setting.

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 sugar, using 1 pound 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 flavour, plus natural pectin and acid that help the juice set into a jelly.
Granulated sugar
Adds sweetness and binds water, helping the pectin and acid form a firm, spreadable gel.

The step that matters

Stir constantly until the sugar is completely melted. Undissolved sugar can recrystallise and make the jelly grainy, and sugar left on the bottom can scorch. Stirring until fully dissolved gives a smooth, evenly sweetened set.

“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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