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Dessert

To Make Fruit Jelly

A simple jelly made by extracting fruit juice, adding sugar, boiling, and setting in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make Fruit Jelly

Ingredients

Directions

Extract the juice

  1. Bake the fruit slowly in the oven until the juice is well extracted.

  2. Strain the juice through a jelly bag without squeezing.

Make the jelly

  1. Add 1 lb of loaf sugar to every pint of juice.

  2. Boil quickly until it jellies.

  3. Pour the jelly into jars.

Recipe from a historical cookbook (Internet Archive).

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

Loaf sugar
Sugar helps the juice set into a firm gel and adds sweetness.
Fruit juice
Provides the liquid, plus natural pectin and acid that help the jelly set.

The step that matters

Boil quickly until it jellies. Sugar and pectin set into a gel only at the right concentration and temperature. Boiling too briefly leaves the jelly runny, while boiling too long can overconcentrate it, making it stiff and dull in colour and 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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