Jelly-Making

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Method

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