Cranberry Jelly
Ingredients
Directions
Prepare the cranberries
Examine the cranberries and discard any soft ones.
In a granite stew pan, add the cranberries and enough water to cover them. Cook until the skins burst.
Strain the mixture through a colander or fruit press to remove the skins.
Make the jelly
Boil the pulp and juice until one third has evaporated.
Add sugar to taste, about 1 cup for 4 cups of cranberries, and boil for an additional 20 minutes.
Pour the hot mixture into self-sealing cans or a mold. Let it cool completely until firm enough to slice.
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 pectin-rich pulp and tart flavor that set the jelly when cooked and concentrated.
- Sugar
- Adds sweetness and helps the jelly set and hold its shape as it cools.
The step that matters
Boiling down the pulp and juice. Evaporating about one third of the liquid concentrates the pectin and acids so the jelly can set firm. Too little reduction leaves it runny, while sugar added at the right point helps it gel.
“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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