Tapioca Jelly
Ingredients
Directions
Make the jelly
In a saucepan, combine tapioca and water.
Boil slowly for one hour until it becomes jelly-like and transparent.
Add sugar to taste and stir in the fruit juice.
Serve
Serve hot.
Mold and refrigerate to serve cold.
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
- Tapioca
- Thickens as it cooks in water and sets into a jelly as it cools.
- Sugar
- Adds sweetness and balances the flavor of the fruit juice.
- Fruit juice
- Adds flavor, aroma and a little acidity to the jelly.
The step that matters
Boil slowly for one hour. Tapioca pearls must cook long enough for their starch to fully swell and become transparent. Stopping early leaves the jelly cloudy, grainy, or too loose to set properly.
“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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