Jams and Jellies
Ingredients
Directions
Prepare the fruit
Peel and slice kernel fruits, stem berries, and peel, pit, and quarter stone fruits.
Cook the prepared fruit with enough water to boil until soft.
Make the jam or jelly
Add sugar, using equal parts sugar and fruit or one part sugar to two parts fruit.
For jelly, cook fruit in a small amount of water.
Strain the juice through a bag or press.
Evaporate the juice with sugar until it reaches a density of 30° to 32° Brix.
Pour the hot jelly into tumblers for storage.
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 body, flavor and natural pectin that help the jam or jelly set.
- Pure cane sugar
- Sweetens the spread and, when concentrated, helps it thicken and keep.
- Water
- Softens the fruit during cooking so it releases its juice.
The step that matters
Evaporating the juice to 30° to 32° Brix. Cooking must concentrate the sugar and pectin enough for the mixture to gel when cooled. Too little cooking leaves a runny product, while overcooking can make it stiff and dull in flavor.
“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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