Strawberry Jelly
Ingredients
Directions
Extract the juice
Extract the juice from the strawberries using a cloth and strain it until clear.
Weigh the juice and mix in an equal amount of powdered granulated sugar.
Cook the jelly
Place the mixture in a preserving pan over medium heat and stir until the sugar dissolves.
Bring the jelly to a boil, stirring often, and remove any scum that forms.
Boil the jelly for 15 to 20 minutes.
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, flavor and color that form the body of the jelly.
- Granulated sugar
- Sweetens the jelly and helps it set by binding water and thickening the liquid.
The step that matters
Boil the jelly for the full 15 to 20 minutes. Boiling concentrates the sugar and reduces the water, which lets the jelly thicken and set as it cools. Stopping too early can leave it runny, while boiling too long can make it overly stiff.
“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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