Fruit Juice
Ingredients
Directions
Prepare the juice
Place 6 lbs of fruit in a large flat dish.
Sprinkle a little powdered sugar and 1 oz of tartaric acid over the fruit.
Let the fruit stand for 12 hours or more.
Strain the mixture into a large bowl.
Sweeten and clear
Add 1 lb of sugar for every pint of juice.
Let the mixture stand until clear, stirring daily.
Bottle the juice and seal.
Make the jelly
Melt 1 oz of gelatin in a bowl.
Pour 1 pint of juice over the melted gelatin.
Stir the mixture well.
Pour the jelly into a mold.
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
- Provides the flavour and the juice that becomes the base of the drink.
- Tartaric acid
- Adds sharpness that brightens the fruit flavour and balances the sugar.
- Sugar
- Sweetens the juice and helps preserve it once bottled.
- Gelatine
- Sets the juice into a firm jelly when melted and cooled.
The step that matters
Let the mixture stand until clear, stirring daily. Fruit juice contains pectin and fine particles that cloud it if not allowed to settle. Stirring daily keeps sugar dissolved and helps the particles settle evenly, producing a clear juice before bottling.
“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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