Fruit and Mint Jelly
Ingredients
Directions
Make the jelly
Make delicate lemon jelly with 1 cup of sugar.
Pour some of the jelly into the bottom of a mold, keeping the remainder hot.
Layer the fruit and mint
When the jelly is cold but hardly beginning to set, drop small pieces of grape fruit pulp into it and sprinkle with shredded fresh mint.
Cover the pulp and mint with more jelly.
Place a layer of slices of red-skinned apples around the edge, sprinkling with mint.
Add a layer of green-skinned apples.
Cover the apples with jelly.
Cool and unmold
Follow general directions for cooling and unmolding.
Other fruits may be used.
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
- Sugar
- Sweetens the lemon jelly and balances its acidity.
- Grapefruit pulp (in the method)
- Adds juicy pieces and a tart, bitter-sweet flavor to the set jelly.
- Apples (in the method)
- Add firm, crisp pieces that hold their shape within the jelly.
The step that matters
Add the fruit when the jelly is cold but hardly setting. If the jelly is fully set, the fruit and mint will not sit evenly in the layer. If it is still liquid, the pieces will sink or float instead of staying where placed. Setting is what suspends them.
“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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