Fruit Jellies
Ingredients
Directions
Extract the juice
Place the fruit in a stone jar and submerge it in a kettle of tepid water over heat.
Boil covered until the fruit breaks down, then strain through a coarse bag, pressing hard.
For each pint of juice, add 1 pound of loaf sugar and boil the juice alone.
Make the jelly
Heat the sugar in shallow dishes in the oven, stirring to prevent burning.
Boil the juice for 20 minutes after it starts boiling, ensuring the sugar is hot.
Add the hot sugar to the boiling juice, stirring rapidly until dissolved.
Once dissolved, let the jelly boil briefly, then remove from heat.
Fill and set
Roll glasses in hot water and fill with the jelly mixture.
Allow the jelly to set for an hour, then seal as you would preserves.
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 that forms the jelly and the fruit flavor.
- Loaf sugar
- Sweetens the jelly and helps it set into a firm, spreadable gel.
The step that matters
Adding the hot sugar to the boiling juice. Sugar must be hot and stirred in quickly so it dissolves fully before the jelly sets. Cold sugar can cool the juice, cause crystals or uneven setting, and the jelly may not firm properly.
“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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