Jellies
Ingredients
Directions
Prepare
Use equal parts fruit juice and sugar.
Avoid using overripe fruit and make on a clear day to prevent failures.
Wash glasses and heat them on the back of the range or wipe with hot water before filling.
To make a jelly bag, fold two opposite corners of cheesecloth or flannel, sew into a cornucopia shape, and bind the top with tape.
Heat sugar in a granite dish in the oven with the door open, stirring occasionally before adding to the hot juice.
Finish and store
Melt paraffin wax and pour one tablespoon over each jelly glass after the jelly is cold.
Cover with the regular top or paper, label each glass, and store in a cool, dry place.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fruit juice
- Provides the liquid and natural pectin and acid that let the jelly set.
- Sugar
- Adds sweetness and, with the juice, helps the jelly gel and preserves it.
The step that matters
Heating the sugar before adding it to the hot juice. Warm sugar dissolves quickly and stays clear when added to hot juice, so the jelly does not stay grainy or cool unevenly. Stirring keeps the sugar from scorching at the edges of the dish.
“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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