Jamaica Jelly

Ingredients

• 1 lb. of sugar
• 2oz. of clarified isinglass
• 1 wineglassful of Jamaica rum

Method

1. 1

   Boil sugar together with clarified isinglass and Jamaica rum until reduced to a clear jelly.

2. 2

   Rinse a mould with cold water, pour the jelly into it, and stand it in a cool place.

3. 3

   When firm and cold, turn the jelly onto a glass dish, arrange small bunches of grapes around it, pour over clotted cream, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 155. The excerpt below is the record exactly as published.

Jamaica Jelly. — Boil lib. of sugar together with 2oz. of clari- fied isinglass and 1 wineglassful of Jamaica rum

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