Fruit Jellies
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Extract the juice
Place the fruit in a stone jar and set it in a kettle of warm water.
Heat on the stove until the fruit breaks down.
Strain the fruit through a coarse bag, pressing hard.
Make the jelly
For each pint of juice, measure out 1 pound of sugar and place it in shallow dishes.
Heat the sugar in the oven, stirring occasionally to prevent burning.
Boil the juice for 20 minutes once it starts to boil.
Add the hot sugar to the boiling juice, stirring rapidly until dissolved.
Let the jelly come to a boil. Remove from heat.
Fill hot glasses or cups with the jelly immediately.
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
- Fruit
- Provides the juice and natural pectin and flavor that set the jelly.
- Sugar
- Sweetens the jelly and helps it set into a firm gel as it thickens.
The step that matters
Boiling the juice with the hot sugar. Sugar must dissolve fully into the boiling juice and the mixture must reach a full boil so the pectin and sugar can gel properly. Stirring rapidly while adding hot sugar prevents scorching and undissolved crystals that cause a weak or grainy 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.
More fruit jellies recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.