Sarberry Jelly
Ingredients
Directions
Extract the juice
Strip the berries and wash them in clear spring water.
Put the berries into a jar with the water that clings to them.
Place the jar in a vessel of boiling water and cover the top.
After one hour, strain the mixture.
Sweeten and boil
For every pound of juice, add 1 pound and ¼ cup of sugar.
Boil quickly for five minutes.
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
- Sarberries
- Supply the juice that becomes the jelly, giving it its flavour.
- Sugar
- Adds sweetness and, once boiled with the juice, helps the jelly thicken and set.
The step that matters
Boil quickly for five minutes. A fast, steady boil evaporates water and concentrates the juice and sugar so the jelly can set. Boiling too briefly leaves it runny, while boiling too long can make it stiff and dark.
“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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