Fruit Jelly
Ingredients
Directions
Prepare the juice
Strain the juice twice without pressing the fruit.
Make the jelly
In a preserving pan, combine the juice and sugar.
Simmer gently for 30 to 40 minutes, stirring and skimming until clear.
Pour into jars and cover carefully.
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 juice
- Provides the liquid and the natural pectin and flavour that set the jelly.
- Sugar
- Helps the jelly set and gives it sweetness and body.
The step that matters
Simmering until clear. Simmering gently and skimming foam keeps the jelly clear and stops it from boiling too hard, which can darken the colour and spoil the set.
“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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