Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

FRUIT JELLIES

Are compounds of the juices of fruits combined with sugar, concentrated by boiling to such a consistence, that the liquid, upon cooling, assumes the form of a tremulous glue.

In the preparation of jellies, care must be taken not to boil it too long, as it looses by this means the property of gelatinising, and assumes the form of mucilage, the danger of this is greatest when the quantity of sugar is too small to absorb the water of the juice.

Fruit jellies should not be kept in glazed earthenware pots, because they act, or dissolve a portion of the glaze. They should (and all other comfitures) be covered with paper dipped in brandy, and the pots should be tied over with paper.