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Dessert

Strawberry Jelly

A fruit jelly made from strawberries, sugar, gelatin, water, and optional lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Pick the strawberries and place them in a pan.

  2. Squeeze the strawberries with a wooden spoon to extract the juice.

  3. Add pounded sugar to sweeten and let sit for 1 hour.

  4. Add ½ cup water for every pint of juice.

  5. Strain the juice through a clean cloth.

Set the jelly

  1. Dissolve half a package of gelatine in ½ cup water.

  2. Mix the dissolved gelatine with the strawberry juice.

  3. Pour the mixture into a mold and set it on ice.

  4. If desired, add lemon juice to enhance flavor, ensuring it is well strained.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main flavour and colour, and the fruit juice that forms the jelly.
Gelatine
Sets the strawberry juice into a firm, sliceable jelly as it cools.
Pounded sugar
Sweetens the juice and adds body to the finished jelly.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Dissolve the gelatine fully before mixing. Undissolved gelatine grains do not disperse evenly and form weak or gritty spots, so the jelly may not set uniformly. Gelatine must be fully dissolved in warm liquid before it is combined with the juice.

“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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