Tapioca Jelly
Ingredients
Directions
Soak a cupful of tapioca in a quart of cold water after washing it thoroughly two or three times.
After soaking three or four hours, simmer it in a stewpan until it becomes quite clear, stirring often.
Add the juice of a lemon, a little of the grated peel, and a pinch of salt. Sweeten to taste.
Wine can be substituted for lemon, if liked.
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
- Starch that swells and turns clear and thick when simmered in water, setting the jelly.
- Lemon (in the method)
- Adds acidity and aroma, brightening the sweet flavour of the jelly.
The step that matters
Simmer until clear. Tapioca starch must be cooked long enough for its granules to swell fully and become translucent; stopping early leaves a cloudy, grainy jelly that will not set smoothly.
“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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