Jams and Jellies
Ingredients
Directions
Prepare the fruit
Prepare the fruit: peel, core, and slice if necessary.
Cook the fruit with enough water to boil until soft.
Make the jam or jelly
Add sugar: use equal parts sugar and fruit or one part sugar to two parts fruit.
For jelly, cook the fruit in a small amount of water, then strain the juice.
Evaporate the juice with sugar until it reaches the desired consistency.
Pour the hot jelly into containers and let it cool.
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 flavour, pectin and body that the jam or jelly sets around.
- Pure cane sugar
- Sweetens the preserve and helps it thicken and keep as it cooks down.
The step that matters
Evaporate the juice with sugar until it reaches the desired consistency. Cooking long enough drives off water so the sugar and fruit pectin can set the preserve. Stopping too early leaves it runny, while cooking too long can make it stiff or caramelised.
“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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