Prune Jelly
Ingredients
Directions
Prepare
Soak the gelatine in water.
Stew the prunes until tender, then remove the stones.
Make the jelly
Add the gelatine and sugar to the prune liquid.
Add enough hot water to make 1½ cups of liquid.
Return the prunes to the mixture and let it boil.
Serve
Serve with whipped cream.
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
- Gelatine
- Sets the liquid as it cools, giving the jelly its firm, wobbly structure.
- Prunes
- Provide the main flavour and colour, and soft pieces of fruit in the set jelly.
- Sugar
- Adds sweetness and balances the tartness of the prune liquid.
The step that matters
Add the gelatine and sugar to the prune liquid. The gelatine must dissolve completely in the warm liquid. Undissolved granules leave specks and weak patches, and the jelly will not set evenly as it cools.
“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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