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Jams and Jellies Prepared in the Laboratory

A laboratory method for making jams and jellies from crushed fruit and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Jams and Jellies Prepared in the Laboratory

Ingredients

Directions

Prepare the fruit

  1. Heat the crushed fruit with enough water to prevent scorching until softened.

  2. Drain the pulped fruit in a jelly bag to obtain the juice.

Make the jam

  1. Mix 2 parts crushed fruit with 1 part sugar.

  2. Heat to boiling and maintain for 20 minutes.

Make the jelly

  1. Mix equal parts strained juice and cane sugar.

  2. Heat to boiling for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

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

Crushed fruit
Provides the bulk, flavour and natural pectin that help the jam hold together.
Sugar
Adds sweetness and helps the mixture set into a gel while preserving it.
Strained juice
Forms the liquid base of the jelly and carries the flavour and pectin that set it.

The step that matters

Boiling for 20 minutes. Sustained boiling concentrates the sugar and lets pectin and acid form a gel. Boiling too briefly leaves the mixture runny, while overcooking can darken the flavour and make it stiff.

“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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