Jams and Jellies
Ingredients
Directions
Prepare the fruit
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 until soft.
Make the jelly
For jelly, transfer the cooked fruit to a bag or press to extract juice.
Evaporate the juice with sugar until it reaches a density of 30° to 32° B.
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 flavour and pectin that help the jelly set.
- Pure cane sugar
- Sweetens the jelly and helps it set by binding water as it thickens.
The step that matters
Evaporate the juice with sugar to 30° to 32° B. Jelly sets only when enough sugar and pectin are concentrated into the right density. Too little cooking leaves a runny jelly, while overcooking can make it stiff or grainy.
“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
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.