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Dessert

Fruit Jellies

A preserved fruit confection made by boiling fruit juice with sugar and setting in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fruit Jellies

Ingredients

Directions

Prepare the fruit

  1. Place fruit in a jar and set it in a saucepan of warm water.

  2. Cover and boil until the fruit is broken.

  3. Press the fruit through a strong jelly bag, discarding the skins.

Make the jelly

  1. Heat the sugar in a pan, stirring occasionally to prevent burning.

  2. When the juice boils, add the heated sugar and stir well.

  3. Bring to a boil, then remove from the stove.

Fill and cover

  1. Dip jars in hot water and fill with the boiling jelly.

  2. Cover the jars as usual.

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

What each ingredient does

Sugar
Sweetens the jelly and, dissolved in the boiling juice, helps it set.
Fruit juice
Provides the liquid base and the fruit flavor of the jelly.

The step that matters

Adding the heated sugar to the boiling juice. Stir the sugar in well so it dissolves fully. Undissolved sugar can crystallize and leave the jelly grainy, and the boil must be kept going so the mixture reaches the concentration needed to set.

“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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