Cranberry Jelly
Ingredients
Directions
Prepare the juice
Prepare cranberry juice according to general directions.
Add 1 pound of sugar for every pint of juice, then boil and skim.
Ready the glasses
Rinse glasses with cold water before pouring the jelly into them.
Make the pulp
Wash and boil the cranberries with just enough water to prevent burning until they become a pulp.
Pass the pulp through a colander or fruit strainer to remove the skins.
Sweeten and mold
Add an equal quantity of granulated sugar to the juice and boil until firm.
Mold the jelly in individual dishes or a large mold after dipping them in very cold water.
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
- Sugar
- Adds sweetness and, with boiling, helps the juice thicken and set into a firm jelly.
- Sound cranberries
- Provide the juice and tart flavour, and their natural pectin helps the jelly set.
The step that matters
Boil until firm. Setting depends on boiling off water so the sugar and the fruit's natural pectin concentrate and gel. Stopping too early leaves the jelly runny, while boiling too long can make it stiff or grainy.
“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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