Jams and Jellies
Ingredients
Directions
Prepare the fruit
Peel, core, and slice kernel fruits; stem berries; peel, stone, and quarter stone fruits.
Cook the prepared fruit with enough water to boil.
Cook fruit in a small amount of water until soft.
Make the jelly
Strain the juice.
Add sugar: use equal parts sugar and fruit or one part sugar to two parts fruit.
Evaporate the juice with sugar until it reaches a density of 30° to 32° B6.
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
- Pure cane sugar
- Sweetens the fruit and, when concentrated, helps the juice thicken and set into jelly.
- Fruit
- Supplies flavor and natural pectin and acid that help the juice gel.
- Water
- Softens the fruit during cooking so its juice can be extracted.
The step that matters
Evaporating the juice to 30° to 32° B. Boiling must reach the right concentration. Too little cooking leaves the jelly runny, while overcooking makes it stiff and can caramelize the sugar.
“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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