Any Kind of Fruit Jelly

Ingredients

• Wash and drain the fruit, put it in a stone jar
• add one pound, or one pound and a quarter of white sugar
• the half of the beaten white of an egg

Method

1. 1

   Boil the fruit in a stone jar over water until tender.

2. 2

   Strain the juice into a flannel bag without squeezing.

3. 3

   For each pint of juice, add sugar and egg white, boil rapidly, skim, and test for jelling.

4. 4

   Adjust boiling time as needed.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 87. The excerpt below is the record exactly as published.

ANY KIND OP FRUIT JBLLY. Wash and drain the fruit, put it in a stone jar, and put the jar into a kettle of water over the fire; let it boil, but see that none of the water gets into the fruit. When the fruit is tender, it will begin to break; pour it now into a flannel bag, but do not squeeze it — that will make the jelly cloudy. To each pint of juice strained, add one pound, or one pound and a quarter of white sugar, and the half of the beaten white of an ogg

Cook this with the app: pantry check, scaling, and the assistant.