Preparation info
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By Isabella Beeton

Published 1861

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Important Points

  1. Use fresh fruit, not overripe.
  2. Simmer gently in water till the fruit is tender and thoroughly broken down (usually about ¾–1 hour). If in any doubt about its setting properties, test for pectin at this stage, as a good set depends upon the amount of acid, pectin and sugar present.

    Test for pectin: After the fruit has