Fruit Jellies
Ingredients
Directions
Prepare the fruit
Place the fruit in a jar and set it in a saucepan of warm water.
Cover and boil until the fruit is broken.
Press the fruit through a strong jelly bag, discarding the skins.
Make the jelly
Boil the juice again, then add the heated sugar, stirring well.
Bring to a boil, then remove from the stove.
Jar and seal
Dip jars in hot water and pour the boiling liquid into them.
Cover the jars as usual.
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
What each ingredient does
- Sugar
- Adds sweetness and, with the fruit's natural pectin and acid, helps the liquid set into a jelly.
- Fruit juice
- Provides the liquid base, along with natural pectin and acid that help the jelly set.
The step that matters
Bring to a boil, then remove from the stove. Boiling the juice and sugar concentrates the mixture so it can set as it cools. Removing it at the right moment matters: too little boiling leaves it runny, while too much can make it stiff or cause the sugar to darken and taste caramelised.
“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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