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Dessert

Strawberry Jelly

A fruit preserve made by boiling strawberry juice with sugar until it sets into jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Do not stem the strawberries.

  2. Strain them through a cloth or jelly strainer to extract the juice.

  3. Boil the juice on the stove for 20 minutes.

Make the jelly

  1. Measure 2 cups of juice and add 1 ⅓ cups of sugar.

  2. Boil for an additional 15 to 20 minutes.

Test and fill

  1. Check the consistency by letting it drop off a spoon; it should drop thick and heavy to form a jelly.

  2. Remove from heat and fill glasses that have been dipped in cold water for easy removal of the jelly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Strawberries
Provide the juice, flavor and color that make up the jelly.
Sugar
Sweetens the jelly and helps it set as water evaporates during boiling.

The step that matters

Judging when the jelly is done. Boiling drives off water and concentrates the sugar and the fruit's natural pectin, which lets the juice thicken into a gel. Stopping too early leaves a runny jelly, while boiling too long can make it stiff.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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