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Dessert

Strawberry Jelly

A sweet preserve made by boiling strawberry juice with powdered sugar until it sets.

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

Ingredients

Directions

Prepare the juice

  1. Express the juice from the strawberries through a cloth and strain it clear.

  2. Weigh the juice and stir in an equal amount of powdered sugar.

  3. Dissolve the sugar, then place the mixture in a preserving pan over medium heat.

Cook the jelly

  1. Stir the jelly often until it boils, skimming off any scum.

  2. Boil quickly for 15 to 20 minutes.

  3. Adjust boiling time for smaller quantities.

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

Fresh strawberries
Provide the juice that sets into the jelly, along with the fruit flavour.
Powdered sugar
Sweetens the jelly and helps it set by binding with the fruit's pectin and water.

The step that matters

Boil quickly for 15 to 20 minutes. Once the sugar is dissolved, a brisk, sustained boil drives off water and concentrates the sugar and pectin so the jelly can set. A gentle simmer may not reach the concentration needed, and overboiling can darken the flavour or make the set too firm.

“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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