Barley Jelly
Ingredients
Directions
Put the barley and water in a quart saucepan.
Boil slowly until reduced to 1 pint.
Strain the liquid and allow it to set into a 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
- Pearl barley
- Releases starch and thickening compounds into the water, so the liquid sets into a jelly as it cools.
The step that matters
Boil slowly until reduced to 1 pint. Slow boiling lets the barley release its starch gradually and concentrates the liquid. Boiling too fast can evaporate the water unevenly and leave the jelly too thin or too strong. Reducing to the stated volume controls the final 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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