Prune Jelly
Ingredients
Directions
Prepare
Wash the prunes well and soak them for about an hour.
Soak the gelatine in water.
Make the jelly
Place the prunes in a saucepan, cover with water, and add the sugar.
Boil for about an hour.
Strain the juice from the prunes.
Add the soaked gelatine to the juice and bring to a boil.
Pour the juice and gelatine mixture over the prunes in a mold.
Let it cool until set.
Serve
Serve with whipped cream.
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
- Prunes
- Provide the main fruit flavour and body of the jelly as they cook down into the juice.
- Sugar
- Adds sweetness and balances the tart flavour of the prunes.
- Gelatine
- Sets the strained juice into a firm jelly as it cools.
The step that matters
Add the soaked gelatine to the juice and bring to a boil. Gelatine must be fully dissolved in the hot juice before pouring, or it will not set evenly. Once it is dissolved, the mixture is ready to chill and firm into a 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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