Skip to main content
Drink

Pure Fruit Juice for Jellies

A fruit juice made from berries and water, used for making glass, stone, or pail jellies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Pure Fruit Juice for Jellies

Ingredients

Directions

Extract the juice

  1. In a copper kettle, combine the berries and water.

  2. Cook the mixture for 20 minutes at 400°F (200°C), stirring lightly.

  3. Drain the juice through a drip or juice trough.

  4. After draining, place the pomace in a press and press dry.

Sort the juice

  1. Use the first juice from the drip trough for glass jellies and the juice from the press for stone or pail jellies.

  2. Optionally, improve the pressed juice by passing it through the drip trough.

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

Berries
Supply the juice, flavour and natural pectin that help the jelly set.

The step that matters

Stirring lightly while cooking. Heating softens the berries and releases their juice and pectin. Vigorous stirring breaks the fruit apart and pulls pulp into the liquid, which makes the juice cloudier and harder to drain 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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes