Blueberry Jelly
Ingredients
Directions
Prepare
Clean and wash the blueberries thoroughly.
Cook the blueberries as you would raspberries.
Extract the juice
Strain the mixture to extract the juice.
To each pint of juice, add 1 ½ teaspoons of tartaric acid.
Make the jelly
Combine 3 cups of juice with 2 cups of sugar.
Cook the mixture in the usual way for jelly.
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
- Blueberries
- Supply the juice and flavor that form the base of the jelly.
- Tartaric acid
- Adds acidity, which helps the jelly set and sharpens the fruit flavor.
- Sugar
- Sweetens the jelly and helps it set firm and keep well.
The step that matters
Combine 3 cups of juice with 2 cups of sugar.. Sugar, acid and fruit pectin must be in the right balance for the jelly to gel. Too little sugar or acid can leave the jelly runny, while the cooking time and heat determine how much water evaporates and how firm the set becomes.
“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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