Cherry Jelly
Ingredients
Directions
Prepare the juice
Stone cherries and extract kernels from half the stones.
Put cherries and kernels into a kettle over medium heat and let them boil gently in their juice for 30 minutes.
Strain the mixture through a jelly bag.
Make the jelly
For each pint of juice, add 1 pound of fine loaf sugar and dissolve it in the juice.
Boil and skim the mixture for 20 minutes.
Pot and cover
Pour the jelly into tumblers and cover with tissue paper.
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
- Cherries
- Provide the juice and fruit flavour that the jelly is built on.
- Sugar
- Adds sweetness and, once boiled, helps the juice thicken and set as it cools.
The step that matters
Boil and skim the sugar and juice. Boiling evaporates water and concentrates the sugar and the fruit's natural pectin so the jelly can set as it cools. Skimming removes foam that would cloud the finished jelly. Stopping the boil too early leaves it runny.
“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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