Cherry Jelly
Ingredients
Directions
Make the juice
Pit and mash the sour cherries.
Strain the mashed cherries through a jelly bag to collect the juice.
Measure the juice and add 1 pint of sugar for every pint of juice.
Cook and set
Simmer the mixture slowly until a scum rises, then skim it off.
Boil the mixture for 15 minutes.
Pour the jelly into tumblers.
The next day, cover with white paper and secure the edges with egg white.
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
- Sour cherries
- Provide the fruit juice that gives the jelly its flavour and natural pectin.
- Sugar
- Sweetens the jelly and helps it set by binding water and aiding gel formation.
The step that matters
Skimming the scum while simmering. Foam that rises during simmering contains impurities that can cloud the jelly and affect its clarity and flavour. Removing it before the boil keeps the finished jelly clear.
“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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