Strawberry Jelly
Ingredients
Directions
Extract the juice
Mash the strawberries and strain the juice through a jelly bag without squeezing.
Put the juice in a pot and add sugar, using 1 pint of sugar for every pint of juice.
Cook to jelly
Heat the mixture on the stove until the sugar dissolves and it reaches a boiling point.
Test the mixture until it reaches the jelly stage, then strain into glasses.
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 main fruit flavor, color, and the liquid that becomes the jelly.
- Sugar
- Adds sweetness and, once dissolved and concentrated by boiling, helps the juice set into a gel.
The step that matters
Testing for the jelly stage. Undercooked jelly stays runny, while overcooked jelly becomes stiff or grainy. Setting depends on the right balance of sugar concentration and the fruit's natural pectin and acid, so the test matters.
“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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