Tapioca Jelly
Ingredients
Directions
Prepare
Wash the tapioca two or three times.
Soak it five or six hours.
Use three tablespoonfuls of tapioca per quart of water.
Cook
Let it simmer in the same water with bits of fresh lemon peel until it becomes quite clear.
Finish
Then put in lemon juice, wine, and sugar.
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
- Tapioca
- Thickens and sets the liquid into a jelly as its starch swells and gels when heated.
- Lemon juice (in the method)
- Adds acidity and bright flavour that balances the sugar.
- Wine (in the method)
- Adds aroma and flavour to the jelly.
- Sugar (in the method)
- Adds sweetness and balances the acidity of the lemon and wine.
The step that matters
Simmer until clear. Tapioca starch swells and turns translucent only when fully cooked. Stopping early leaves cloudy, opaque centres and a jelly that is not properly set.
“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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