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Dessert

Blueberry Jelly No. 2

A blueberry jelly made by cooking berries with water, adding lemon juice, sugar, boiling, and pouring into glasses.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Blueberry Jelly No. 2

Ingredients

Directions

Prepare the juice

  1. Combine 4 quarts of berries with 1 cup water.

  2. Cook and strain the mixture.

Make the jam

  1. Add 2 tablespoons of lemon juice per pint of juice.

  2. Cook for 20 minutes.

  3. Add ¾ as much sugar as the juice, hot, and boil up well.

  4. Pour into glasses.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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

Berries (in the method)
Provides the fruit flavour and most of the body of the jam.
Lemon juice (in the method)
Adds acidity that brightens flavour and helps the pectin set.
Sugar (in the method)
Adds sweetness and binds water, helping the jam thicken as it sets.

The step that matters

Boil up well after adding the sugar. The sugar, acid and fruit pectin need enough heat to reach the concentration at which the jam sets. If it is not boiled long enough, the jam stays runny; if it is overcooked, it can turn stiff or sugary.

“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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