Skip to main content
Dessert

Prune Jelly

A gelatinous dessert made from stewed prunes, sugar, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Prune Jelly

Ingredients

Directions

Prepare the prunes

  1. Stew the prunes in enough water to cover them until tender.

  2. Pour the prunes through a colander to cool, reserving the liquid.

Make the jelly

  1. Return the liquid to the kettle and add the sugar and soaked gelatine.

  2. Simmer for a few minutes, then remove the stones from the prunes.

  3. Add the prunes back to the kettle and simmer for 10 minutes.

  4. Pour the mixture into wet molds and refrigerate until set.

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

Prunes
Provide the main flavour and body of the jelly, and their natural pectin helps it set.
Sugar
Adds sweetness and helps balance the tartness of the prunes.
Gelatine
Sets the liquid into a firm jelly as it cools in the refrigerator.

The step that matters

Pour the mixture into wet molds and refrigerate until set. Gelatine only sets properly when the liquid is cooled and chilled undisturbed. Wet molds let the jelly release cleanly after it has firmed.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes