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Fruit Jellies

Fruit jellies made by boiling fruit, straining, sweetening with sugar, and setting in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fruit Jellies

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Place fruit in a stone jar and submerge it in a kettle of tepid water.

  2. Bring to a boil, covered, until the fruit breaks down.

  3. Strain the mixture through a coarse bag, pressing to extract juice.

  4. Measure out ½ cup loaf sugar for each pint of juice.

  5. Heat the sugar in a shallow dish in a 350°F (175°C) oven, stirring to prevent burning.

Make the jelly

  1. Boil the juice for 20 minutes once it starts boiling.

  2. Add the hot sugar to the boiling juice, stirring rapidly until dissolved.

  3. Remove the mixture from heat.

  4. Let it boil briefly.

Set and store

  1. Roll glasses in hot water.

  2. Fill the glasses with the hot jelly mixture.

  3. Allow the jelly to set for an hour.

  4. Seal and store like preserves.

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
Supplies the juice, flavor, and natural pectin that helps the jelly set.
Loaf sugar
Adds sweetness and, with pectin and acid, helps the juice gel into a firm jelly.

The step that matters

Adding the hot sugar to the boiling juice. Stirring rapidly until the sugar dissolves prevents grains from crystallizing and scorching on the bottom, which would make the jelly gritty or burnt-tasting.

“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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