Fruit Jelly
From Twenty lessons in domestic science, 1916
The piquant delicacy of the fruit flavor is destroyed by cooking too long with the sugar.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 49. The excerpt below is the record exactly as published.
Fruit Jelly The jellying of any juice depends upon the "pectin" contained in the fruit. Pie plant is deficient, hence the difficulty in making it jell. Here is a trade secret. Do you notice the labels on the store jelly read something like this: "The contents of this package are pure juice of strawberries and apples and cane sugar"? Which, being in- terpreted, means that the package labeled ' ' Strawberry Jelly, ' ' in com- pliance with the Pure Food Law, which demands that the ingredients be printed on the label, is not pure strawberry jelly. Strawberries are deficient also in that property of frmt known as pectin, and apples, which are generously supplied .with that property are levied upon to supply this want. Apples can always be relied upon to hefp ouT fhe housekeeper and manufacturer alike in this respect. Fruit juices must be well cooked, say about twenty minutes or more before adding the sugar, which should first be warmed in the oven
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Cook this with the app: pantry check, scaling, and the assistant.