Cracker Jelly
Ingredients
Directions
Roll the crackers very fine.
Boil the crushed crackers in 1 pint of water gently for half an hour.
Sweeten to taste.
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
- Butter or milk crackers
- Their starch thickens the water as they cook, giving the jelly its body.
The step that matters
Boil gently for half an hour. Starch in the crackers only thickens properly when it is heated in water long enough to swell and break down. A hard boil can scorch the bottom and cloud the texture, so a gentle simmer gives a smoother set.
“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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