Tapioca Jelly
Ingredients
Directions
Prepare the tapioca
Soak the tapioca in water overnight.
In the morning, boil the soaked tapioca in a double boiler until cooked.
Make and set the jelly
Add the sugar and jelly, stirring until thoroughly mixed.
Pour the mixture into molds to cool.
Once cool, place the molds in the ice.
Serve
Serve with whipped cream.
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 the mixture and gives the jelly its chewy, translucent texture as it cooks.
- Sugar
- Adds sweetness and helps give the finished jelly its flavour.
- Jelly
- Adds flavour and sets with the tapioca as the mixture cools.
The step that matters
Boil the soaked tapioca until fully cooked. Tapioca pearls stay opaque and chewy at the centre if undercooked. Cooking them fully gives them a uniform, translucent texture before the sugar and jelly are added.
“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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