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Dessert

Strawberry or Raspberry Jelly

A fruit jelly made from fresh strawberries or raspberries and sugar.

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

Ingredients

Directions

Extract the juice

  1. Place the fresh fruit over low heat to allow the juice to flow slowly, about 20 minutes, until clear.

  2. Drain the juice through a jelly bag without pressing.

  3. If the juice is turbid, strain again.

Make the jelly

  1. Simmer the juice for 15 minutes.

  2. Add 1 pound of fine sugar for each pint of juice and boil for an additional 10 minutes.

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

Fresh ripe strawberries or raspberries
Provide the fruit flavour and the natural pectin and acid that help the jelly set.
Fine sugar
Sweetens the jelly and helps it set firm when boiled with the fruit juice.

The step that matters

Draining the juice without pressing. Pressing the fruit forces solids and pulp through the jelly bag, making the juice cloudy. Letting it drip slowly keeps the jelly clear.

“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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