Mixed Fruit Jelly
Ingredients
Directions
Prepare the fruit
Remove any stones from the fruit and cut it into pieces.
Make the jelly
In a pot, combine the fruit, water, and sugar, adjusting the amounts based on the fruit's condition.
Cook the mixture until the fruit is tender, stirring carefully.
Stir in the gelatine until it dissolves completely.
Strain the mixture and pour it into a shallow mold.
Let it set, then turn it out onto a plate.
Serve
Serve as is, or with cream or custard.
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
- Assorted fruit
- Provides the main flavour, colour and body of the jelly.
- Sugar
- Adds sweetness and helps balance the tartness of the fruit.
- Gelatine
- Sets the liquid into a firm, sliceable jelly as it cools.
- Water
- Dissolves the sugar and helps the fruit soften during cooking.
The step that matters
Stir in the gelatine until it dissolves completely. Undissolved gelatine leaves grains and weak spots, so the jelly may not set evenly. Gelatine must be fully dissolved in warm liquid before it can form a uniform gel as it cools.
“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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