Tapioca Jelly
Ingredients
Directions
Prepare the tapioca
Wash the tapioca two or three times.
Soak the tapioca for five or six hours.
Cook the jelly
Simmer the tapioca in the same water with fresh lemon peel pieces until it becomes quite clear.
Add the juice of a lemon, a little wine, and sugar to taste.
Add three tablespoons of tapioca to one quart of water.
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
- Its starch swells and thickens the water as it cooks, giving the jelly its body.
- Lemon juice (in the method)
- Adds acidity that brightens the flavor and balances the sugar.
- Sugar (in the method)
- Adds sweetness to taste.
- Lemon peel (in the method)
- Its oils add a fresh citrus aroma to the cooking liquid.
The step that matters
Simmer until the tapioca is quite clear. Tapioca starch only fully gelatinizes and turns translucent once it is cooked through. Stopping early leaves the jelly cloudy and grainy, while cooking too long can break down the starch and thin the jelly.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.