Fruit Jellies
Ingredients
Directions
Prepare the juice
Place the fruit in a stone jar and submerge it in a kettle of tepid water.
Bring the water to a boil, covered, until the fruit breaks down.
Strain the mixture through a coarse bag, pressing to extract juice.
For each pint of juice, add 1 pound of loaf sugar.
Boil the juice alone for 20 minutes.
Make the jelly
Heat the sugar in shallow dishes in the oven, stirring to prevent burning.
Once the juice has boiled for 20 minutes, add the hot sugar and stir until dissolved.
Bring the mixture to a boil again, then remove from heat.
Roll glasses in hot water and fill with the jelly mixture.
Let the jelly set for an hour, then 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
- Breaks down during boiling to release the juice that becomes the jelly.
- Loaf sugar
- Sweetens the jelly and, with the juice, helps it set and keep.
The step that matters
Stirring the hot sugar until dissolved. Undissolved sugar can remain as grains in the finished jelly, and sugar left in direct heat can scorch. Heating the sugar first helps it dissolve quickly into the hot juice.
“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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