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.
Extract the juice
Place the fruit in a stone jar.
Submerge the jar 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
Add 1 pound of loaf sugar to the juice.
Boil the juice alone.
Heat the sugar in shallow dishes in a 350°F (175°C) oven. Stir to prevent burning.
Boil the juice for 20 minutes.
Add the hot sugar while stirring rapidly until dissolved.
Bring the mixture to a boil again.
Remove from heat.
Fill and set
Rinse glasses and cups in hot water.
Fill the glasses 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 sets into the jelly's body and flavor.
- Loaf sugar
- Sweetens the juice and, once boiled, helps it gel and keep.
The step that matters
Add the hot sugar while stirring rapidly until dissolved.. Sugar that is not fully dissolved can leave grainy crystals in the jelly. Adding it hot and stirring quickly helps it dissolve evenly before the final boil.
“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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