Skip to main content
Dessert

Another Very Fine Strawberry Jelly

A jelly made by boiling equal parts strawberry juice and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 the juice from the strawberries using 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 liquid and fruit flavour that forms the base of the jelly.
Powdered sugar
Sweetens the juice and, as it dissolves and boils, helps the mixture thicken and set.

The step that matters

Boiling quickly after the sugar dissolves. Once the sugar is fully dissolved, a rapid boil is needed to reach the concentration where the juice sets as a jelly. A slow or weak boil can leave it runny, while overboiling can make it dense and sugary.

“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.

You might also like

Strawberry Ice CreamStrawberry Ice Cream122 recipesStrawberry SherbetStrawberry Sherbet48 recipesStrawberry Water IceStrawberry Water Ice24 recipesStrawberry FoamStrawberry Foam7 recipes