Fruit Jellies
Ingredients
Directions
Extract the juice
Place the fruit in a stone jar.
Submerge the jar in a kettle of tepid water over heat.
Boil covered until the fruit breaks apart.
Strain the mixture through a coarse bag, pressing hard.
Make the jelly
For each pint of juice, measure out a pound of loaf sugar.
Heat the sugar in a shallow dish in the oven, stirring to prevent burning.
Boil the juice for 20 minutes after it starts boiling, ensuring the sugar is hot.
Add the hot sugar to the boiling juice, stirring rapidly until dissolved.
Once dissolved, let the mixture boil again, then remove from heat.
Fill and set
Roll glasses and cups in hot water.
Fill the glasses and cups with the hot jelly mixture.
Allow the jelly to set for an hour.
Seal the jars 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
- Supplies the juice, with its natural pectin and acid, that allows the jelly to set.
- Loaf sugar
- Sweetens the jelly and, with the fruit's acid and heat, helps the juice gel and keep.
The step that matters
Adding the hot sugar to the boiling juice. Sugar must be fully dissolved and the mixture kept at a full boil so the sugar, acid and pectin can form a gel. Undissolved sugar can crystallize and leave the jelly grainy or fail to set.
“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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