Strawberry Jelly
Ingredients
Directions
Prepare the juice
Pick the strawberries.
Place the strawberries in a pan and squeeze them with a wooden spoon.
Add enough pounded sugar to sweeten them.
Let the mixture sit for 1 hour to extract the juice.
Add 1 pint of water for every pint of juice.
Strain the strawberry juice and water through a bag, ensuring the mixture is well strained.
Measure the juice.
Make the jelly
Add 1½ oz. of melted and clarified isinglass mixed in ½ pint of water.
Combine the isinglass mixture with the juice.
Add a little lemon juice to improve the flavor.
Pour the jelly into a mold.
Set the mold in ice.
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 flavor and color, and their juice forms the body of the jelly.
- Pounded sugar
- Sweetens the strawberry juice and balances its natural tartness.
- Isinglass
- Gelatin-like setting agent that firms the juice into a jelly as it cools.
The step that matters
Clarify the isinglass before combining. Isinglass must be fully melted and clarified so no cloudiness or lumps remain. Any impurities will show in the finished jelly and can weaken its set.
“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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