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Strawberry Jellt

A preserved strawberry sweet made by cooking strawberries with sugar and optional currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Strawberry Jellt

Ingredients

Directions

Prepare

  1. Remove the stems from the strawberries and bruise them slightly.

  2. Stir the strawberries over a gentle heat for a few minutes.

  3. Strain the mixture without pressure.

Make the preserve

  1. Weigh the juice and boil it quickly for 20 minutes in a preserving pan.

  2. Remove from heat and stir in 12 ounces of sugar for every pound of juice until dissolved.

  3. Boil again quickly for 20 minutes, skimming off any scum.

  4. Pour the preserve into jars or glasses.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the juice and fruit flavour that the preserve is made from.
Sugar
Adds sweetness and, with boiling, concentrates the juice so it sets.
Red or white currant juice
Adds tartness and natural pectin to help the preserve set. Optional.

The step that matters

Dissolve the sugar fully before the second boil. Sugar must dissolve completely off the heat before reboiling. Undissolved grains can crystallise in the finished preserve, and boiling too long can darken the flavour and overcook the sugar.

“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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