Jellies of Small Fruits

Ingredients

• i lb. of granulated sugar
• each pint of this should be allowed

Method

1. 1

   Select juicy but not over-ripe fruit.

2. 2

   Put them over a slow fire in a stone crock or preserving-kettle.

3. 3

   Stir occasionally, breaking the berries.

4. 4

   Squeeze the fruit in a press and strain through a flannel jelly-bag.

5. 5

   Measure the juice, return it to the fire, bring to a boil, cook for twenty minutes, skim, add sugar, bring to a bubble, and boil hard for one minute.

6. 6

   Fill jelly-glasses quickly.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 329. The excerpt below is the record exactly as published.

Jellies of Small Fruits. — Select fruit that is juicy but not over-ripe. Grapes and cherries are harder to jelly than the other fruits. It will require little picking over. Currants need not be stemmed. Put them over a slow fire in a stone crock set in an outer vessel of water, or in a preserving-kettle in which you have laid a thick plate that will keep the fruit from the bottom of the pot. The stone jar is preferable if the fruit is to cook all night. Stir occasionally with the wooden paddle, breaking the berries against the side of the vessel. When the juice has flowed freely, the fruit may be squeezed in a fruit or vegetable press, and the fruit thus expressed strained through a flannel jelly - bag. The first runnings from this will be clearer than that squeezed through at the last. When all is strained, measure the juice. To each pint of this should be allowed i lb. of granulated sugar

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