Apple and Cranberry Jelly
Ingredients
Directions
Stew 1 quart of apple parings with 1 cup of cranberries and a pint of water until tender, then strain.
Boil for 5 minutes.
Add ¾ pint sugar, boil for 2-4 minutes.
Or, use 1 dozen large tart apples to 1 quart of berries, or equal parts apple and cranberry juice.
Proceed as in other jellies.
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
- Apple parings (in the method)
- Supply natural pectin, which helps the juice thicken and set into a jelly.
- Cranberries
- Add tartness and colour, balancing the sweetness of the finished jelly.
- Sugar (in the method)
- Adds sweetness and helps the jelly set when boiled with the fruit juice.
The step that matters
Boiling after adding the sugar. Sugar and pectin need a brief, steady boil to set. Boiling too briefly can leave the jelly runny, while boiling too long can make it stiff and dull in flavour.
“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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