Cherry Jelly
Ingredients
Directions
Make the cherry jelly
Boil the water and dissolve the isinglass in it.
Strain the mixture and add the stoned cherries.
Boil for 5 to 10 minutes, stirring gently to avoid breaking the cherries.
Sweeten and set
Add sugar to taste and let it cool until nearly cold.
Pour into a mold and let it set until needed.
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
- Isinglass
- Sets the liquid into a firm, tender gel as it cools.
- Morella cherries
- Supply the main fruit flavor, color and pieces suspended in the jelly.
- Sugar
- Adds sweetness and balances the tartness of the cherries.
The step that matters
Stirring gently while boiling the cherries. Vigorous stirring or rough boiling breaks the fruit apart, leaving a cloudy jelly with mashed cherries instead of whole fruit held in a clear gel.
“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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