Jelly of Fruit-juice
Ingredients
Directions
Prepare the juice
Soak the gelatine in a small amount of water until soft.
Mash or chop fresh fruits and mix with sugar.
Let the mixture sit until the juice can be pressed and strained off.
Set the jelly
Boil the strained juice, skimming off any foam.
Add the soaked gelatine to the hot juice and stir until dissolved.
Strain the mixture through a jelly bag into a mold.
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
- Gelatine
- Sets the liquid juice into a firm, wobbly jelly as it cools.
- Fruit juice
- Provides the main flavour and liquid that becomes the jelly.
- Sugar
- Adds sweetness and balances the tartness of the fruit juice.
The step that matters
Adding the soaked gelatine to the hot juice. Gelatine must be fully dissolved in the hot juice, not left in lumps, or the jelly will set unevenly. Stirring until it is completely dissolved gives a smooth, uniformly firm result.
“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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