Strawberry Jelly
Ingredients
Directions
Prepare the juice
Mash the strawberries in a pan using a wooden spoon or potato masher.
Place a sieve over another pan and line it with thin muslin, then strain the strawberry juice through the muslin.
Make the jelly
For every pint of juice, add 1 pound of sugar and ¼ ounce of dissolved isinglass in water.
Boil the mixture until it reaches a jelly consistency.
Pour the jelly into glasses while warm and cover them once cooled.
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 juice that forms the body of the jelly.
- Sugar
- Adds sweetness and helps the jelly set firm when boiled.
- Isinglass
- Acts as a gelling agent that sets the juice into a jelly as it cools.
The step that matters
Boiling to jelly consistency. Boiling concentrates the sugar and juice until the mixture reaches the point where it will set. Boiling too briefly leaves it runny, while boiling too long 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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