Pie-plant Jelly
Ingredients
Directions
Prepare
Wash the pie plant stalks and cut them into 1-inch pieces.
Place the stalks in a pot and cover with water.
Boil until soft.
Strain the mixture through a jelly bag to extract the juice.
Make the jelly
For each pint of juice, add 1 pound of loaf sugar.
Boil again, skimming often.
When the jelly starts to set on the skimmer, remove it from the heat.
Pour into jars.
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
- Pie plant stalks
- Provide the tart flavour and pectin-bearing juice that the jelly is made from.
- Loaf sugar
- Sweetens the jelly and helps it set by binding with pectin and water.
The step that matters
Removing the jelly from the heat at the right moment. Sugar and pectin set as the liquid reaches a high enough concentration. Removing it too early leaves runny jelly, while cooking too long can make it stiff and dull in flavour.
“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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