Skip to main content
Dessert

Strawberry Jelly

A fruit jelly made from strawberries, sugar, water, and Cox's gelatine.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 1 ingredients
Jump to recipe ↓

Strawberry Jelly

Ingredients

Directions

Make the juice

  1. Pick the strawberries and put them into a pan.

  2. Squeeze the strawberries well with a wooden spoon.

  3. Add sufficient pounded sugar to sweeten them nicely.

  4. Let the mixture remain for one hour to allow the juice to be extracted.

  5. Add half a pint of water to every pint of juice.

  6. Strain the strawberry juice and water through a napkin.

  7. Measure the strained juice.

Set the jelly

  1. Dissolve half a package of Cox's gelatine in a teacupful of water.

  2. Add the dissolved gelatine to the measured juice and mix the gelatine and juice together.

  3. Pour the mixture into a mold.

  4. Set the mold on ice.

  5. (Optional) Add a little lemon juice to the strawberry juice before straining to improve flavor, if the fruit is very ripe; strain well before adding to the mixture to avoid muddiness.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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)
Supply the main juice, flavour and colour of the jelly.
Gelatine (in the method)
Sets the liquid into a firm jelly as it cools.
Sugar (in the method)
Sweetens the juice and balances its natural tartness.

The step that matters

Strain the strawberry juice and water through a napkin. Straining removes pulp and solids so the jelly sets clear rather than cloudy or muddy. Squeezing and straining gently keeps the juice 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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes