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Dessert

Strawberry Jelly

A sweet preserve made by boiling strawberry juice with sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and strawberry 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 ↓

Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Press ripe strawberries through a clean cloth to extract juice.

  2. Stir the strawberry juice with an equal weight of sugar until dissolved.

Cook and set

  1. Place the mixture in a double boiler over medium heat.

  2. Boil for 30 minutes, skimming off any scum that rises.

  3. Pour into glass jars or pots and cover once cooled.

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. Sugar + strawberrytop 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

Sugar
Adds sweetness and, with the fruit's acid and pectin, helps the jelly set firm.
Strawberry juice
Supplies the fruit flavour and body, and its natural acid and pectin help the jelly set.

The step that matters

Boil until it sets. As the mixture boils, water evaporates and the sugar, acid and pectin concentrate and gel. Too short a boil leaves the jelly runny. Skimming removes scum so the jelly stays clear.

“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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