Strawberry Jelly
Ingredients
Directions
Extract the juice
Do not stem the strawberries; strain them through a cloth or jelly strainer to extract the juice.
Boil the juice on the stove for 20 minutes.
Make the jelly
Measure 2 cups of juice and add 1 ⅓ cups of sugar.
Boil for an additional 15 to 20 minutes.
Check the consistency by letting it drop off the spoon; it should drop thick and heavy to form a jelly.
Remove from heat and fill glasses that have been dipped in cold water for easy removal of the jelly.
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
- Small strawberries
- Supply the juice, flavor and color that make up the jelly.
- Sugar
- Sweetens the jelly and helps it thicken into a set gel as water boils off.
The step that matters
Check the consistency by letting it drop off the spoon. As water boils away, the juice and sugar concentrate. Stopping too early leaves a runny jelly that will not set, while boiling too long makes it hard and sticky.
“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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