Prune Jelly
Ingredients
Directions
Prepare the prunes
Soak eight large prunes overnight in warm water.
Remove stones and place a salted almond in each prune.
Assemble the mold
Cover the bottom of the mold with the prunes.
Pour the prepared jelly powder over the prunes.
Warm one pint of the soaking water to dissolve the jelly powder.
Serve
Serve with whipped cream.
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
- Prunes
- Provide sweetness, flavour and a soft, tender texture as the jelly sets around them.
- Jelly powder
- Gelling agent that sets the liquid into a firm, sliceable jelly.
- Soaking water
- Carries prune flavour and supplies the liquid that the jelly powder sets.
The step that matters
Dissolve the jelly powder fully in the warm water. Gelling powders only set properly when fully dissolved and evenly distributed. Undissolved granules leave soft spots or lumps, so the warm liquid should be stirred until clear before it is poured over the prunes.
“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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