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Dessert

Prune Jelly

A jelly made from stewing prunes, gelatin, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Prune Jelly

Ingredients

Directions

Prepare the prunes

  1. Wash the prunes well.

  2. Soak the prunes for about 1 hour.

  3. Soak the gelatin in a small bowl.

Cook the prunes

  1. Place the prunes in a saucepan.

  2. Cover the prunes with water.

  3. Add the sugar to the saucepan.

  4. Boil the mixture for about 1 hour.

  5. Strain the juice from the prunes.

Set and serve

  1. Add the gelatin to the juice.

  2. Heat the juice and gelatin mixture until it boils.

  3. Pour the mixture over the prunes in a mold.

  4. Let the mixture cool.

  5. Serve with whipped cream.

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

Prunes
Provide the main flavour and body, and their juice gives the jelly its colour and sweetness.
Gelatine
Sets the juice into a firm, sliceable jelly as it cools.
Sugar
Sweetens the tart prune juice and adds to the jelly's flavour.

The step that matters

Heating the gelatine mixture until it boils. Gelatine must be fully dissolved into the hot juice before cooling; if it is not, the jelly may set unevenly or fail to set firmly.

“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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