Jelly of Fruit-juice
Ingredients
Directions
Boil the grape juice for 1 hour if it has not been cooked.
Add 1 cup of farina to the 10 cups of grape juice and stir well.
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
- Farina
- Thickens the juice as it cooks, setting it into a jelly.
- Grape juice
- Provides the liquid base, flavor, and color of the jelly.
The step that matters
Stirring the farina into the juice. Farina must be stirred in well so it disperses evenly; otherwise it can clump and leave lumps instead of a smooth, uniformly set jelly.
“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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