Cranberry Jelly

Ingredients

• One quart of cranberries
• one pound of sugar
• one-half pint of water

Method

1. 1

   Wash the cranberries and put them on with the water to boil for ten minutes, then mash and squeeze through a flannel bag.

2. 2

   Return the juice to the kettle, add the sugar, boil rapidly for about fifteen minutes, or until it jellies, and turn out to cool.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 135. The excerpt below is the record exactly as published.

CEANBEREY JELLY. One quart of cranberries, one po>und of sugar, one- half pint of water. Wash the cranberries and put them on with the water to boil for ten minutes, then mash and squeeze thi-ough a flannel bag. Return the juice to the kettle, add the sugar, boil rapidly and continu- ously for about fifteen minutes, or until it jellies, and turn eut to cool. CURRANT JELLY. Select currants that have been freshly picked and are not too ripe. If they are sandy, wash them, but do not stem. Mash a small quantity at a time in a stone jar, with a potato masher, squeeze through a flannel bag, then strain again without squeezing, that the liquor may be perfectly clear. Turn the liquid into a porce- lain-lined kettle, stand over a brisk fire. Put the sugar into earthen basins, and put in the oven to heat. Boil the juice twenty minutes after it begins to boil, then stir in hastily the hot sugar, and stir until the sugar is dissolved — no longer. Skim thoroughly, bring it quickly to a boil again, and boil two minutes. Dip the tumblers into hot water, fill them with the boiling liquid, and stand away for twenty-four hours to jelly. If it is not then suflSciently jellied, cover the tumblers with common window glass and stand in the sun several days. Then cover with tissue paper, as directed for all berry jelly. CURRANT JELLY (No. 3). Currants should not be over-ripe, nor gathered after a rain, as then they are too watery. In New England currants are in the best condition about the tenth of July. Equal parts of red and white currants, or cur- rants and raspberries, make a delicately colored and flavored jelly. Pick over and remove the leaves and poor fruit, and if gritty wash and drain them, but do not stem them. Mash them in a porcelain-lined kettle with a wooden pestle, without heating, as that makes the jelly darker. Let them drain in a flannel bag over 282 The Complete Cook Book. night. Do. not squeeze them, or the jelly will be cloudy. In the morning measure a bowl of sugar for each bowl of juice, and heat the sugar carefully in an earthen dish in the oven. Stir it often to prevent burning. Boil the juice twenty minutes, and skim thoroughly. Add the hot sugar, and boil from three to five minutes, or till it thickens on a spoon when ex- posed to the air. Turn at once into glasses, and let them remain in the sun several hours. GREEN GRAPE JELLY. Gather Catawba grapes before ripening. Pick them from the stem, wash them, and put them in a stone jar. Set the jar in a kettle of cold water over a hot fire. When the juice comes out of the grapes, take the ket- tle off, and strain the grapes. To each pint of juice put one pound of the best loaf sugar. Boil twenty min- utes in the kettle. Ripe grape jelly may be made in the same way. GRAPE JELLY. The chief art in making jelly is to boil it continu- ously, slowly and gently. It will not harden well if the boiling stops, even for a few moments. To pre- serve the true color and flavor of fruit in jellies or jams, boil well before adding the sugar; in this way the water contained in all fruit juices is evaporated. Heat the sugar before adding it. In making grape jelly, pick the grapes from their stems, wash them, and put them over the fire in a vessel containing a little water, to keep them from burning. Stew a few moments; mash gently with a silver spoon, strain, and to every pint of juice allow one pound of white sugar. After the juice comes to the boiling point, boil twenty min- utes. JAMS. Jams are made with whole small fruits, or large fruit cut fine, and cooked in an equal weight of sugar. The Complete Cook Book. 283 GEAPE JAM. Wash the grapes, and squeeze or pinch the pulp from the skins. Boil the pulp until it separates from the seeds, and run it through a sieve. Then add the skins to the pulp, and boil with an equal weight of sugar fifteen minutes. Put into small jars or tumblers, and cover with paper. CURRANT, RASPBERRY OR BLACKBERRY JAM. Pick over and mash the fruit; allow one pound of sugar

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