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Dessert

Strawberry Jelly

A fruit preserve made from strawberries and sugar, cooked until thickened.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the fruit

  1. Wash and hull the strawberries.

  2. Crush the strawberries in a bowl.

  3. Measure the crushed strawberries and add an equal amount of sugar.

  4. Stir well and let it sit for a few hours.

Cook and jar

  1. Cook the mixture over low heat until the sugar dissolves.

  2. Bring to a boil and cook for 10 minutes.

  3. Pour into sterilized jars and seal.

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 fruit flavour and the pectin-containing body that sets the jelly.
Sugar
Adds sweetness and, once dissolved and boiled, helps the mixture thicken and set.

The step that matters

Bringing the mixture to a boil. The mixture must reach a full boil and cook long enough for pectin and sugar to work together and set; too little cooking leaves a runny jelly, while overcooking can make it stiff and dull in flavour.

“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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