Jellies, Jams -vnd Syrups
Ingredients
Directions
Prepare the juice
Prepare a stout coarse bag and squeeze in a few handfuls of fruit at a time, burning it inside out to scald off the pulp and skins.
Set the juice on to boil and divide the sugar into several portions in shallow pie dishes.
Heat the sugar in the oven, stirring occasionally to prevent burning.
Boil the juice for 20 minutes from the moment it begins to bubble.
Make and fill the jelly
Add the hot sugar to the boiling juice, stirring rapidly until dissolved.
Let the jelly come to a boil, then remove from heat.
Sterilize your glasses or cups in hot water and fill them with the scalding liquid.
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 juice
- Provides the liquid and the fruit flavour that the jelly is built on.
- Sugar
- Sweetens the jelly and, boiled with the juice, helps it set firm.
The step that matters
Stirring the hot sugar into the boiling juice. Sugar must dissolve fully and evenly into the boiling juice. Undissolved crystals can seed grains in the finished jelly and disrupt an even set.
“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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