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To Jelly Fruits

A method for making fruit jelly by boiling fruit, straining, and adding sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Jelly Fruits

Ingredients

Directions

Extract the juice

  1. Place the fruit in a porcelain kettle with just enough clear water to prevent burning.

  2. Boil until soft, then strain through a flannel jelly bag followed by a cotton bag.

  3. Return the juice to a clean kettle and boil for 10 to 15 minutes.

Make the jelly

  1. Add sugar at a ratio of 1 pound of sugar for every 1 pound of juice, and boil for 3 to 5 minutes.

  2. Pour into a mold and let cool before covering.

Recipe from a historical cookbook (Internet Archive).

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 natural pectin and acid that help the juice set into a jelly.
Sugar
Adds sweetness and helps the jelly set firm when boiled with the juice.

The step that matters

Adding the sugar and boiling for 3 to 5 minutes. Sugar and acid together with pectin form the gel network when boiled to the right concentration. Boiling too briefly can leave the jelly runny, while boiling too long can make it stiff or cause sugar crystallisation.

“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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