Strawberry Jelly
Ingredients
Directions
Prepare the jelly
Strain the strawberry acid.
Warm the strained acid over a vessel of hot water.
Dissolve the gelatin in a small amount of water.
Mix the dissolved gelatin into the warm strawberry acid.
Set
Pour the mixture into moulds.
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
- Strawberry acid
- Provides the main strawberry flavour and tartness that defines the jelly.
- Gelatine
- Forms the gel network that sets the liquid into a firm, wobbly jelly.
The step that matters
Dissolve the gelatine fully before mixing. Undissolved gelatine forms lumps and weak spots, so it must be fully dissolved in water and combined evenly into the warm liquid before the mixture is poured and chilled to set.
“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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