Cranberry Jelly
Ingredients
Directions
Prepare the juice
Pick and wash the cranberries, then measure them.
In a pot, combine the cranberries and water, and boil for 15 minutes, stirring with a wooden spoon.
Rub the mixture through a wire sieve to separate the juice from the skins.
Make the jelly
In a separate pot, mix the cranberry juice and sugar well before heating.
Bring the mixture to a boil, skimming off any foam quickly.
Once it boils, it will turn into jelly in about 2 minutes.
Pour the jelly into glasses or jars for storage.
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
- Cranberries
- Provide the tart flavour and the pectin that lets the juice set into jelly.
- White granulated sugar
- Sweetens the juice and helps it set into a firm, glossy jelly.
- Water
- Extracts the juice from the cranberries while they simmer and soften.
The step that matters
Skimming the foam quickly while boiling. Foam that is left on the surface can cloud the jelly and affect its clarity. Removing it promptly keeps the finished jelly clear and bright.
“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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