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Dessert

Strawberry Jelly

A fruit jelly made from mashed strawberries, sugar, isinglass, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Stem the strawberries and mash them in a pan with a wooden spoon or potato masher.

  2. Place a sieve over another pan and line it with thin muslin.

  3. Strain the strawberry juice through the muslin.

Make and set the jelly

  1. For every pint of juice, add 1 pound of sugar and ¼ ounce of dissolved isinglass in water.

  2. Boil the mixture until it reaches a jelly consistency.

  3. Pour the jelly into glasses while warm and cover them once cool.

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 fruit flavour and the juice that forms the body of the jelly.
Sugar
Adds sweetness and helps the jelly reach a firm set when boiled.
Isinglass
Gelatin-like setting agent that gives the jelly its firm, wobbly structure.

The step that matters

Boiling to jelly consistency. Boil until the mixture reaches a jelly consistency; too little boiling leaves it runny, while overboiling can make it stiff and dull. Sugar and the setting agent only firm up properly at the right concentration.

“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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