Cranberry Jelly with Pineapple
Ingredients
Directions
Make the jelly
Combine one pint of berries, one cup of sugar, and one cup of water in a pot.
Boil the berries in the water until they are soft enough to press through a sieve.
Add the sugar and boil for ten minutes.
Set and cut
Cut a small can of pineapple into cubes.
Place the pineapple cubes in the bottom of a flat pan or dish.
Pour the jelly over the pineapple cubes and set to harden.
Cut the hardened jelly into squares.
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. See the original page.
Explore the science
What each ingredient does
- Berries
- Supply the main fruit flavour and colour, and pectin that helps the jelly firm up.
- Sugar
- Adds sweetness and, once boiled with the fruit, helps the mixture thicken and set.
The step that matters
Add the sugar and boil for ten minutes. Boiling concentrates the fruit liquid and sugar so the jelly can gel as it cools. If it is not boiled long enough, the jelly may stay too loose to hold its shape when cut into squares.
“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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