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Dessert

Jelly of Mountain- Ash Berry

A jelly made from mountain-ash berries, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Jelly of Mountain- Ash Berry

Ingredients

Directions

Prepare the juice

  1. Gather mountain-ash berries when they are red but not too ripe.

  2. Wash the berries in water and place them in a preserving pan, covering them with water.

  3. Boil until the water is bitter and red, and the berries are soft.

  4. Strain the liquid through a flannel bag and discard the berries.

Make the jelly

  1. Return the liquid to the pan and add 1 pound of loaf sugar for every pint of liquid.

  2. Boil rapidly for 30 minutes, skimming off any foam that rises.

  3. Pour the jelly into jars as you would with other jellies.

Recipe from a historical cookbook (Internet Archive).

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

Mountain-ash berries
Provide the tart flavour and red colour, and natural pectin that helps the jelly set.
Loaf sugar
Sweetens the juice and helps the jelly set and keep as it thickens.

The step that matters

Boil rapidly for 30 minutes, skimming off any foam. Rapid boiling concentrates the juice and sugar so the jelly reaches its setting point. Skimming removes foam, which would otherwise cloud the jelly and affect its clarity.

“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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