Pie- Plant Jelly
Ingredients
Directions
Prepare the juice
Cut stalks of pie plant into small pieces, discarding the green upper ends.
Stew the pieces with a little water to prevent burning.
Strain through a muslin cloth.
Make the jelly
Add an equal weight of white sugar to the juice.
Boil for 15 to 20 minutes.
Pour into tumblers.
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 the natural pectin that helps the jelly set.
- White sugar
- Sweetens the juice and, when boiled, concentrates it so it sets as a jelly.
The step that matters
Boiling the juice with sugar. Boiling evaporates water until the sugar and pectin reach the concentration needed to gel. Boiling too briefly leaves the jelly runny, while boiling 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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