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Dessert

Strawberry Jelly

A fruit preserve made by boiling strawberry juice with sugar until it sets into jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Do not stem the strawberries.

  2. Strain them through a cloth or jelly strainer to extract the juice.

  3. Boil the juice on the stove for 20 minutes.

Make the jelly

  1. Measure 2 cups of juice and add 1⅓ cups of sugar.

  2. Boil for an additional 15 to 20 minutes.

  3. Check the consistency by letting it drop off a spoon.

  4. Remove from heat.

  5. Fill glasses that have been dipped in cold water for easy removal of the jelly.

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

What each ingredient does

Strawberries
Provide the flavour and the natural pectin and acid that help the juice set into jelly.
Sugar
Sweetens the juice and, when boiled down, helps the mixture thicken and set.

The step that matters

Checking the consistency after the second boil. Jelly sets as water evaporates and sugar and pectin concentrate. Boiling too briefly leaves it runny, while boiling too long can make it stiff or grainy. The spoon test shows whether it has reached a set point before removal from heat.

“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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