Skip to main content
Dessert

Gelatine Jelly

Gelatine jelly is a sweet, fruit-flavored gelatin dessert made with gelatine, water, sugar, citric acid, and banana essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Banana and grape work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 496 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Gelatine Jelly

Ingredients

Directions

Make the jelly

  1. Dissolve the gelatine in 1 quart of warm water.

  2. Add 1 quart of boiling water and 2½ cups of sugar.

  3. Dissolve 1 tablespoon of citric acid in a little cold water and add it to the mixture.

  4. Boil for 20 minutes.

  5. Flavor with banana essence.

Set and serve

  1. Pour over sliced ripe fruit if using for a salad.

  2. Let stand in the refrigerator for 24 hours before serving.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Banana + grapetop 5% of all pairs
    Smell alikemoderate
    Cooked together496 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Grape + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,771 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Banana + orangetop 8% of all pairs
    Smell alikemoderate
    Cooked together1,118 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Sugar + bananatop 19% of all pairs
    Smell alikelow
    Cooked together3,102 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and orange barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Forms the gel network that gives the jelly its set and firm body.
Sugar
Adds sweetness and contributes to the jelly's body and mouthfeel.
Citric acid
Adds tartness that balances the sweetness and brightens the flavor.
Ripe fruit
Adds natural sweetness, flavor and juiciness when used in the salad version.

The step that matters

Dissolve the gelatine fully before adding the rest. Gelatine must be completely dissolved in warm water to set evenly; undissolved granules leave weak, grainy spots in the finished jelly.

Swap the orange

How well each one fits the dish's main ingredients (sugar, banana, grape):

  1. Vanillafits better
  2. Applefits better
  3. Pineapplefits better
  4. Orangethe original

Fit is the average pairing score against sugar, banana, grape. Candidates are from the same food group and used in at least 100 recipes.

“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.

More gelatin jelly recipes

Lemon 4 See all 74 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes