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Dessert

Another Very Fine Strawberry Jelly

A jelly made from strawberry juice and powdered sugar, boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Strawberry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 3,060 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Another Very Fine Strawberry Jelly

Ingredients

Directions

Prepare

  1. Extract juice from strawberries through a cloth and strain it until clear.

  2. Weigh the juice and stir in an equal amount of powdered sugar until dissolved.

Cook

  1. Place the mixture in a preserving pan over a clear fire and stir often until it boils.

  2. Skim off any scum and boil quickly for 15 to 25 minutes.

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. Strawberry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together3,060 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Strawberry juice
Provides the main liquid and fruit flavour that becomes the jelly.
Powdered sugar
Sweetens the jelly and, with boiling, helps it thicken and set.

The step that matters

Boiling quickly after skimming. Sugar and fruit pectin set into a jelly only when the mixture reaches a hard boil and stays there. A gentle simmer leaves it runny, while long boiling can darken the flavour and overcook the set.

“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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