To Clear Jelly
Ingredients
Directions
Prepare
Beat the egg whites until not too stiff.
Add 1 cup of jelly to the egg whites and beat for 1 minute.
Stir this mixture into the remaining jelly.
Cook and clarify
Heat the mixture slowly on the fire until it bubbles.
Once bubbling, reduce heat to maintain a boil for 30 minutes, keeping the pan covered.
After 30 minutes, strain the jelly through a fine strainer.
Then, pour it through a flannel bag that has been wrung out in hot water, allowing it to filter slowly.
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
- Egg whites
- Whipped whites trap impurities that rise during boiling, clarifying the jelly as it filters.
The step that matters
Keep the boil gentle and the pan covered for 30 minutes. Heating slowly and then holding a steady boil lets the egg white coagulate and carry cloudy particles to the surface. A rolling boil can break up the foam and cloud the jelly again.
“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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