Cranberry Jelly
Ingredients
Directions
Prepare the cranberry juice as per general directions.
Add 1 pound of sugar for every pint of juice.
Boil and skim the mixture.
Test the jelly by dropping a little into cold water; if it does not mingle, it is done.
Rinse glasses in cold water before pouring in the jelly to prevent sticking.
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
- Sugar
- Sweetens the jelly and helps it set into a firm gel as it cooks.
- Cranberry juice
- Provides the main flavour, acidity and liquid that the jelly is built from.
The step that matters
Testing for the set. Jelly keeps cooking until enough sugar and pectin concentrate to gel. Stopping too early leaves a runny jelly, while cooking too long can make it stiff or grainy.
“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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