Cranberry Jelly
Ingredients
Directions
Make the juice
Boil cranberries and water until they become a pulp.
Mash the cranberries with a wooden ladle while boiling.
Strain the mixture to extract the juice.
Make the jelly
For each pint of juice, add ½ pound of loaf sugar.
Heat over low fire, stirring with a silver spoon.
Test the consistency by placing some in a saucer; if not a fine jelly, continue boiling until it is.
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
- Cranberries
- Provide the tart fruit pulp and natural pectin that set the jelly.
- Loaf sugar
- Sweetens the jelly and helps it set into a firm gel as it cooks.
The step that matters
Testing the consistency on a saucer. Jelly sets as it cooks down and its sugar and pectin concentrate. Stopping too early leaves a runny result, while boiling too long can make it stiff, so a cold saucer test shows when it has reached a fine 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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