Cranberry Jelly
Ingredients
Directions
Prepare the juice
Gather the cranberries after the first frost in October or November.
Place the berries in a jar. Set the jar on the stove or in a vessel of boiling water until the berries burst.
Pass the fruit through a sieve or colander to separate the juice from the seeds.
Measure the juice.
Make the jelly
For every pint of juice, add an equal amount of sugar.
Boil the mixture for about an hour, stirring occasionally, until it thickens.
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
- High-bush cranberries
- Provide the juice and natural pectin that gives the jelly its body and tartness.
- Sugar
- Sweetens the jelly and helps it thicken and set as it cooks down.
The step that matters
Boiling until it thickens. Sugar and pectin set only at the right concentration. Stopping too early leaves a runny jelly, while boiling 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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