Fruit Jellies
Ingredients
Directions
Extract the juice
Place fruit in a stone jar and submerge it in a kettle of tepid water.
Bring to a boil, covered, until the fruit breaks down.
Strain the mixture through a coarse bag, pressing to extract juice.
Make the jelly
For each pint of juice, measure ½ cup of loaf sugar and heat it in a shallow dish in the oven, stirring to prevent burning.
Boil the juice for 20 minutes after it starts boiling.
Add the hot sugar to the boiling juice, stirring rapidly until dissolved.
Once dissolved, let the jelly come to a boil again, then remove from heat.
Fill and set
Rinse glasses or cups with hot water and fill them with the hot jelly mixture.
Allow the jelly to 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 that forms the jelly's flavor and body.
- Loaf sugar
- Sweetens the juice and, once boiled, helps it set into a firm gel.
The step that matters
Adding the hot sugar to the boiling juice. Sugar must be fully dissolved and the mixture brought back to a boil so it sets properly. Stirring rapidly prevents clumps and uneven setting, and heating the sugar first keeps the mixture from cooling and stalling the boil.
“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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