Jams and Jellied
Ingredients
Directions
Prepare and cook the fruit
Clean and bruise the fruit thoroughly.
Cook the fruit in a porcelain-lined or granite iron preserving kettle for 15-20 minutes.
Skim the fruit before adding sugar to preserve flavor.
Add sugar and boil
Add ¾ pound of sugar for every pound of fruit.
Boil for an additional 30 minutes, skimming as necessary.
Stir constantly to prevent scorching.
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 main body, natural pectin and flavor that set the jelly.
- Granulated sugar
- Adds sweetness and helps the mixture thicken and set as it boils.
The step that matters
Stir constantly while boiling with sugar. Sugar-rich mixtures scorch easily on the bottom of the kettle, and scorching gives a burnt flavor. Constant stirring spreads heat evenly and keeps the sugar from sticking while the mixture thickens.
“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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