Fruit Jelly
Ingredients
Directions
Prepare the juice
Cut the fruit and cover it with water.
Simmer until tender.
Turn the fruit into jelly bags made of unbleached muslin or two layers of cheesecloth.
Allow the juice to drip.
Make the jelly
Use equal parts of sugar and drained fruit juice.
Boil for 20 minutes.
Pour into tumblers.
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
- Fruit
- Provides the main flavor and natural pectin that helps the jelly set.
- Sugar
- Adds sweetness and, with the fruit's acid and pectin, helps the jelly set and keep.
- Water
- Softens the fruit and draws out its juice during simmering.
The step that matters
Boil for 20 minutes. Boiling concentrates the juice and sugar so the pectin can form a gel when it cools. Boiling too little leaves the jelly runny, while boiling too long can make it stiff and dull in flavor.
“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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