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Dessert

Strawberry Jelly

A fruit preserve made by extracting strawberry juice, sweetening, adding gelatin, and setting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Pick the strawberries and place them in a pan.

  2. Squeeze the strawberries with a wooden spoon to extract the juice.

  3. Add pounded sugar to sweeten and let sit for 1 hour.

  4. Add ½ pint of water for every pint of juice.

  5. Strain the mixture through a cloth to remove solids.

Set the jelly

  1. Dissolve ½ package of gelatine in ¼ cup of water.

  2. Mix the dissolved gelatine with the strained juice.

  3. Pour the mixture into a mold and set it on ice.

  4. If desired, add lemon juice to enhance flavor, ensuring it is well strained.

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 + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Strawberries
Provide the main flavour and colour, and the juice that forms the jelly.
Pounded sugar
Sweetens the juice and balances the tartness of the strawberries.
Cox's gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Dissolve the gelatine fully before mixing. Gelatine must be completely dissolved in warm water and mixed evenly into the juice; undissolved granules leave gritty spots and uneven setting.

“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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