Simple Wine Jelly
Ingredients
Directions
Prepare
In a jug, combine gelatine, gum-arabic, and port wine.
Cover with white paper and let stand for 2 hours.
Make the jelly
Transfer the mixture to a porcelain-lined saucepan and bring to a boil.
Strain the mixture and pour it into a mold.
Cool the jelly and cut it into tiny pieces to serve.
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
- Gelatine
- Sets the port wine into a firm, sliceable jelly.
- Powdered gum-arabic
- Adds body and helps keep the jelly smooth and clear.
- Port wine
- Supplies the liquid, flavour and colour of the jelly.
The step that matters
Bringing the mixture to a boil. Gelatine must be fully dissolved before setting. Boiling dissolves it evenly, while a lumpy or undissolved mix will set unevenly and cloudy. Straining afterwards removes any particles left from the soaking step.
“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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