Guava Jelly
From Modern cookery, in all its branches, 1884
Serves 13
Use any red plum if imperatrice is unavailable. The preserve should be transparent and firm.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 454. The excerpt below is the record exactly as published.
a gal on or two of the large kind of bullaces called the shepherd’s bullace ; give part of them a cut, put them into stone jars, and throw into one of them a pound or two of imperatrice plums, if they can be obtained ; put the jars into pans of water, and boil them as directed at page 497 ; then drain off the juice, pass it CHAP. XXIV.] PRESERVES. 521 through a thick strainer or jelly-bag, and weigh it ; boil it quickly from fifteen to twenty minutes ; take it from the fire, and stir in it till dissolved three-quarters of a pound of sugar to the pound of juice ; remove the scum with care, and boil the preserve again quickly from eight to twelve minutes, or longer should it not then jelly firmly on the skimmer. When the fruit is very acid, an equal weight of juice and sugar may he mixed together in the first instance, and boiled briskly for about twenty minutes. It is impossible to indicate the precise time which the jelly will require, so much de- pends on the quality of the plums, and on the degree of boiling previously given to them in the water-bath. When properly made it is remarkably transparent and very firm. It should be poured into shallow pans or small moulds, and turned from them before it is served. When the imperatrice plum cannot be procured, any other that will give a pale red colour to the juice will answer. The bullaces alone make an admirable preserve ; and even the commoner kinds afford an excellent one. Juice of the shepherd’s bullace and imperatrice, or other red plum, 4 lbs: 15 to 20 minutes. Sugar, 3 lbs.
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