Jams and Jellies
Ingredients
Directions
Prepare the fruit
Prepare the fruit: peel, core, and slice if kernel variety; stem if berries; peel, stone, and quarter if stone fruits.
Cook the prepared fruit with enough water to boil.
Make the jam or jelly
Add sugar: use equal parts sugar and fruit or one part sugar to two parts fruit.
For jelly, cook fruit in a small amount of water until soft, then strain the juice.
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 bulk, flavour and pectin that lets the mixture set.
- Pure cane sugar
- Sweetens and helps the mixture thicken and set as it cooks down.
The step that matters
Evaporating the juice to 30° to 32° Brix. Sugar and pectin only set properly at the right concentration. Cooking too little leaves the jelly runny, while cooking too long can make it stiff and dull in flavour.
“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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