Sausage or Canning Room Jelly
Ingredients
Directions
Prepare
Scald the knuckle and rib bones.
Cover the bones with clean water in an open kettle.
Simmer and strain
Boil slowly for 12 hours, replacing evaporated water as needed.
Strain the resultant liquid (jelly) for use.
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
- Knuckle bones
- Rich in connective tissue that breaks down into gelatin, which thickens the liquid as it sets.
- Rib bones
- Add more connective tissue, so the broth holds more gelatin.
- Clean water
- Dissolves and carries collagen out of the bones, turning it into gelatin.
The step that matters
Keep the boil slow and the water topped up. A gentle simmer extracts collagen steadily, while a hard boil can cloud the liquid and reduce it too far. Keeping the bones covered with water lets extraction continue for the full 12 hours, so the gelatin is not left concentrated or unevenly extracted.
“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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