Fruit Jelly
Ingredients
Directions
Prepare the juice
Cut the fruit and cover it with water.
Simmer until tender.
Turn the mixture into jelly bags made of unbleached muslin or two layers of cheesecloth.
Allow the juice to drip.
Make the jelly
Use equal parts of sugar and drained fruit juice.
Boil for 20 minutes.
Pour into tumblers.
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 juice, flavour and natural pectin that help the jelly set.
- Sugar
- Sweetens the jelly and helps it set firm by binding water.
The step that matters
Allow the juice to drip. Squeezing the jelly bag pushes cloudy pulp and solids into the juice, making the jelly murky. Letting it drip slowly keeps the final jelly clear.
“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.
More fruit jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.