Strawberry Jelly
6 personsIngredients
Directions
Extract the juice
Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for 1 hour so the juice may be extracted; then add 1/2 pint of water to every pint of juice.
Strain the strawberry juice and water through a bag; measure it, and to every pint allow 1-1/4 oz. of isinglass, melted and clarified in 1/4 pint of water.
Set the jelly
Mix the clarified isinglass with the juice; put the jelly into a mould, and set the mould in ice.
If desired, add a little lemon juice to the strawberry juice before mixing, ensuring it is well strained to avoid a muddy 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. See the original page.
Explore the science
What each ingredient does
- Strawberries (in the method)
- Provide the main flavour and colour of the jelly through their juice.
- Isinglass (in the method)
- Acts as the gelling agent that sets the strained juice into a firm jelly as it cools.
- Pounded sugar (in the method)
- Sweetens the strawberry juice and balances its natural tartness.
The step that matters
Strain the strawberry juice through a bag. Straining removes pulp and solids so the juice stays clear. Any remaining particles make the finished jelly cloudy or muddy in appearance.
“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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