Cranberry Jelly
Ingredients
Directions
Prepare the juice
Pick and wash the cranberries, then measure them.
In a pot, combine 1 quart of cranberries with 1 pint of 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
Mix 1 pint of the cranberry juice with 1 pint of white granulated sugar before heating.
Bring the mixture to a boil and skim off any foam quickly; it will set into jelly in about 2 minutes.
Pour the jelly into glasses or jars to cool.
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 flavor and the pectin-rich pulp that gives the jelly its body.
- Water
- Extracts the juice from the cranberries during boiling.
- White granulated sugar
- Sweetens the juice and helps the jelly set and hold its shape.
The step that matters
Skimming foam quickly at the boil. Foam left in the jelly can cloud it and affect texture. Sugar and fruit acid need to reach the proper concentration to set, so the boil should be kept steady and the foam removed promptly.
“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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