Fruit Jellies
Ingredients
Directions
Extract the juice
Place the fruit in a stone jar.
Submerge the jar in a kettle of tepid water.
Bring the water to a boil, covered, until the fruit breaks down.
Strain the mixture through a coarse bag.
Press the bag to extract juice.
Make the jelly
Measure out ½ cup of loaf sugar for each pint of juice.
Heat the sugar in a shallow dish in the oven, stirring to prevent burning.
Boil the juice for 20 minutes.
Add the hot sugar while stirring rapidly until dissolved.
Bring the mixture to a boil again.
Remove the mixture from heat.
Set and store
Roll glasses or cups in hot water.
Fill the glasses or cups with the hot jelly mixture.
Let the jelly set for an hour.
Seal and store as you would preserves.
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 juice that forms the jelly's base flavour and body.
- Loaf sugar
- Sweetens the juice and helps the jelly set as it cools.
The step that matters
Adding the hot sugar while stirring rapidly. Sugar dissolves more readily in hot juice, and stirring keeps it from settling and clumping. Undissolved sugar leaves grainy spots and can prevent the jelly from setting evenly.
“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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