Prune Jelly
Ingredients
Directions
Prepare the prunes
Wash the prunes.
In a saucepan, combine sugar and water; boil for 10 minutes.
Add the prunes and simmer gently until tender.
Make the jelly
Drain the syrup from the prunes and boil it until thick.
Remove the stones from the prunes and press them through a sieve to make a fine pulp.
Stir the prune pulp into the thick syrup.
When the mixture is about to boil, stir in the gelatine.
Serve with cream if desired.
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
- Prunes
- Provide the main fruit flavour, pulp for body, and natural sweetness.
- Sugar
- Sweetens the syrup and helps give the jelly its body and sheen.
- Gelatine
- Sets the liquid into a jelly as it cools.
The step that matters
Stir in the gelatine when the mixture is about to boil. Gelatine must dissolve fully without being boiled hard, since prolonged high heat weakens its setting strength and a mixture that is too hot or too cool will not set evenly.
“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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