Straweerry Jelly
Ingredients
Directions
Extract the juice
Pick the stalks from the strawberries and place them in a preserving pan over a gentle fire to draw out the juice.
Simmer until the berries collapse, but do not let the juice thicken.
Pour the fruit into a well-scalded dry sieve and let the juice drain thoroughly.
Strain the juice through three or four layers of muslin and weigh it.
Make the jelly
Boil the juice quickly for 20 minutes, stirring frequently.
Gradually add 14 ounces of sugar for each pound of juice, allowing each portion to dissolve before adding more.
Return the pan to the fire and boil until a small amount on a plate stiffens.
Pour the jelly into small jars, cover, and store in a cool, dry place.
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, colour and the juice that becomes the jelly.
- Loaf sugar
- Sweetens the juice and helps it set into a firm, spreadable jelly.
The step that matters
Boil until the jelly stiffens. Sugar and fruit pectin set only at a high enough concentration. Too little boiling leaves the jelly runny, while overboiling can make it tough and dull. The plate test shows when the setting point is reached.
“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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