Why it Works: Concentrated Flavor of Jelly
For strong flavor, many chefs rely on the power of reduction. As stock, wine or fruit juice boils the chemicals responsible for flavor are concentrated and sometimes altered to result in a very strong sauce. Most people don’t keep reduced stock or wine in their pantry, yet they do have jelly. Jellies, jams and preserves all begin with fruit juice that is boiled until it achieves a thick, syrupy consistency. Good-quality jellies and preserves deliver a sweet, concentrated dose of fruit with no work.