Fruit Jellies
Ingredients
Directions
Extract the juice
Place the fruit in a stone jar and submerge it in a kettle of tepid water over heat.
Boil covered until the fruit breaks down.
Strain through a coarse bag, pressing to extract juice.
Make the jelly
For each pint of juice, add 1 pound of loaf sugar.
Boil the juice alone.
Heat the sugar in shallow dishes in the oven.
Stir to prevent burning.
Boil the juice for 20 minutes.
Add the hot sugar, stirring rapidly until dissolved.
Bring the mixture to a boil again.
Remove from heat.
Fill and set
Roll glasses in hot water.
Fill with the hot jelly mixture.
Let the jelly set for an hour.
Seal and store like preserves.
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 juice that gives the jelly its flavor and natural pectin for setting.
- Loaf sugar
- Sweetens the jelly and helps it set into a firm, stable gel.
The step that matters
Adding the hot sugar to the juice. Sugar must dissolve fully and the mixture must be boiled again afterward. Undissolved sugar can crystallize, and insufficient boiling can leave the jelly too soft to 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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