Stiff Cranberry Jelly
Ingredients
Directions
Make the juice
Combine cranberries and water in a pot.
Boil for 30 minutes, stirring gently and skimming off foam.
Strain the mixture to extract the juice.
Make the jelly
For each pint of juice, add 1 pound of granulated sugar.
Boil again until the mixture reaches a jelly consistency.
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
- Cranberries
- Provide the pectin and tart flavor that give the jelly its body and character.
- Granulated sugar
- Sweetens the jelly and helps it set by binding water and firming the gel.
The step that matters
Boil again until the mixture reaches a jelly consistency. Pectin sets the jelly only when enough sugar and acid are present and the mixture reaches the right concentration. Undercooking leaves it runny, while overcooking 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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