Fruit Jellies
Ingredients
Directions
Extract the juice
Place 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 to extract juice.
Make the jelly
For each pint of juice, measure 1 pound of loaf sugar and heat it in shallow dishes in the oven, stirring to prevent burning.
Boil the juice for 20 minutes, then add the hot sugar while stirring rapidly until dissolved.
Bring the mixture to a boil again, then remove from heat.
Roll glasses and cups in hot water, then fill with the hot jelly mixture.
Let the jelly set for an hour, then seal and store like 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 and natural pectin that allow the jelly to set.
- Loaf sugar
- Sweetens the jelly and helps it set firm as it cools.
The step that matters
Dissolving the hot sugar into the juice. Sugar must dissolve fully into the boiling juice; stirring rapidly while adding hot sugar prevents crystals and undissolved grains that would make the jelly gritty or cause uneven setting.
“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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