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Dessert

Strawberry Jelly

A fruit preserve made by boiling strawberry juice with sugar until it sets into jelly.

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

Ingredients

Directions

Make the juice

  1. Do not stem the strawberries; strain them through a cloth or jelly strainer to extract the juice.

  2. Boil the juice on the stove for 20 minutes.

Cook the jelly

  1. Measure 2 cups of juice and add 1⅓ cups of sugar; boil for an additional 15 to 20 minutes.

  2. Check the consistency by letting it drop off the spoon; it should drop thick and heavy to form a jelly.

  3. Remove from heat and fill glasses that have been dipped in cold water for easy removal of the jelly.

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

Strawberries
Provide the juice and fruit flavour that the jelly is built from.
Sugar
Adds sweetness and, once boiled with the juice, helps the mixture set into a jelly.

The step that matters

Checking the consistency before removing from heat. Sugar and pectin only set properly once the mixture has boiled long enough to concentrate. Pulling it off too early leaves a runny result, while cooking too long can make it stiff. The spoon drop test shows when it is ready.

“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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