UseA later development than acornbread, Perry jelly was a creative use of leftover starches from the tannin-leeching process used to create acorn flour. After being collected, acorns are shelled and ground into a fine powder. This powder is leeched slowly of its tannins, in a pot with hot water, and the tannin-water is then used to treat textiles for dyeing. At the bottom of this water sits a powder of starch, and as the water is changed multiple times throughout the leeching process, it leaves behind tannin-free starches. Eventually, if left to dry, this paste forms a cake, and is then pulverized. Because acorn-based products were used in times of siege or famine, not infrequent occurrences, every part was used. This pulverized byproduct could be mixed with water and boiled until forming a jelly.
CookingIn a large pot, combine the powder, water, and salt. Stir until most lumps are removed, and then cook until the jelly consistency begins to appear, stirring frequently to prevent burning. Reduce the heat, keep stirring until the mixture no longer drips from the spoon. Set in a covered container to cool until it bounces at the touch. Because the eras of famine and siege have long passed, Perry jelly is more frequently found in salads, topped with greens and other nuts.
Consumable, Food / Drink