Fruit Jellies
Ingredients
Directions
Extract the juice
Place fruit in a stone jar.
Submerge the jar in a kettle of tepid water.
Boil covered until the fruit breaks apart.
Strain the mixture through a coarse bag, pressing to extract juice.
Make the jelly
For each pint of juice, add one pound of loaf sugar.
Boil the juice for twenty minutes.
Heat the sugar in a shallow dish in the oven until very hot.
Add the hot sugar to the boiling juice, stirring rapidly until dissolved.
Let the mixture boil again.
Remove from heat.
Fill and seal
Roll glasses in hot water.
Fill the glasses with the hot jelly mixture.
Allow to cool and seal as you would preserves.
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
- Provides the juice that sets into the jelly and the flavour of the finished jelly.
- Loaf sugar
- Sweetens the juice and, with the fruit's pectin and acid, helps the juice set as a jelly.
The step that matters
Adding the hot sugar to the boiling juice. Stirring rapidly until the sugar fully dissolves prevents grainy crystals. Hot sugar keeps the mixture from cooling and stalling the boil, so the jelly sets 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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