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Dessert

Strawberry Jelly

A preserved strawberry spread made by mashing fruit, straining juice, adding sugar and isinglass, boiling to jelly consistency.

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. Mash the strawberries in a pan using 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.

  4. Cover the glasses 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, colour and the juice that becomes the jelly.
Sugar
Adds sweetness and helps the jelly thicken and keep its texture.
Isinglass
Gelatin-like setting agent that firms the juice into a jelly as it cools.

The step that matters

Boil until it reaches a jelly consistency. Boiling concentrates the sugar and fruit juice so the mixture can set firmly on cooling. Stopping too early leaves a runny jelly, while boiling too long can make it stiff and cloudy.

“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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