Prune Jelly
Ingredients
Directions
Prepare
Wash the prunes.
In a saucepan, combine sugar and water; boil for 10 minutes.
Add the prunes and simmer gently until tender.
Make the jelly
Drain the syrup from the prunes and boil it until thick.
Remove the stones from the prunes and press them through a sieve to make a fine pulp.
Stir the prune pulp into the thick syrup.
When the mixture is about to boil, stir in the gelatine.
Serve
Serve with cream if desired.
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 the pulp that sets the jelly's texture.
- Sugar
- Adds sweetness and, when boiled into syrup, helps thicken the base.
- Gelatine
- Sets the pulp and syrup mixture into a firm, sliceable jelly as it cools.
The step that matters
Stirring in the gelatine as the mixture nears boiling. Gelatine must dissolve fully into the hot mixture. Boiling it hard after it is added can weaken its setting power, so the mixture should be kept just below boiling once the gelatine is in.
“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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