Fruit in Jelly
Ingredients
Directions
Set the base
Pour 1 inch of jelly into a mold.
Let the jelly set.
Layer the fruit
Arrange your choice of fruit on top of the set jelly.
Add spoonfuls of jelly between the fruit to hold it in place.
Allow the jelly to set before adding more fruit.
Fill the mold with jelly.
Steep the fruit
Steep the fruit in maraschino or brandy before adding it to the 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
- Jelly
- Sets into a firm base that holds the fruit in place.
- Assorted fruit
- Adds flavor, color and texture contrast to the set jelly.
- Maraschino or brandy
- Adds aroma and a mild flavor to the fruit before it goes into the jelly.
The step that matters
Let each layer set before adding more fruit. Jelly sets as it cools and firms up. If you add fruit or warm jelly before the layer below is set, the layers mix and the fruit can float or shift instead of staying suspended in place.
“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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