Ceanberry Jelly
Ingredients
Directions
Make the juice
Pick and wash the cranberries.
Measure the cranberries and combine with 1 pint of water in a pot.
Boil for 15 minutes, stirring with a wooden spoon to prevent sticking.
Rub the mixture through a wire sieve, discarding the skins.
Make the jelly
In a separate pot, mix 1 pint of cranberry juice with 1 pint of sugar.
Heat the mixture until it boils, skimming off any foam quickly.
Once it boils, it will set into jelly in about 2 minutes.
Pour into jelly glasses or jars.
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 fruit base that gives the jelly its body.
- White granulated sugar
- Adds sweetness and helps the juice thicken and set into a firm jelly.
The step that matters
Boil until the jelly sets. Sugar and fruit pectin only gel when the mixture reaches the right concentration and temperature. Too little boiling leaves the jelly runny, while boiling too long can make it stiff and dull in flavour.
“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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