Plum Jeixy
Ingredients
Directions
Prepare the juice
Place the fruit in a covered pot and cover with water.
Boil until the fruit is thoroughly cooked but not mushy.
Strain the juice and measure out 3 cups.
Make the jelly
Add 2 cups of sugar to the juice.
Boil quickly until the mixture drops in flakes from a spoon.
Cook in smaller batches for clearer jelly.
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 pectin and acid, which help the juice thicken and set into jelly.
- Sugar
- Helps the jelly set and adds sweetness, while preserving the juice's texture.
The step that matters
Boil quickly until the mixture drops in flakes from a spoon. Sugar and pectin only set when the mixture reaches the right concentration. Undercooked jelly stays runny, while overcooking can make it stiff or grainy. The spoon test shows when it is ready.
“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.
More plum jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.