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Dessert

Fruit Jellies

Fruit Jellies are made by boiling fruit, straining, cooking the juice with sugar, and setting the mixture.

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

Ingredients

Directions

Prepare the juice

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

  2. Boil covered until the fruit breaks apart.

  3. Strain the mixture through a coarse bag, pressing hard and turning the bag inside out to remove pulp and skins.

  4. Boil the juice for 20 minutes.

Make the jelly

  1. Heat the sugar in a shallow dish in the oven, stirring to prevent burning.

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

  3. Remove from heat and pour into hot glasses or cups.

  4. Let the jelly set for an hour before sealing.

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
Provides the juice that gives the jelly its flavor and natural setting body.
Loaf sugar
Adds sweetness and, dissolved into the juice, helps the jelly set firm.

The step that matters

Adding the hot sugar to the boiling juice. Stirring rapidly until the sugar fully dissolves keeps it from crystallizing or settling, so the jelly sets evenly and clear.

“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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