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Dessert

Strawberry Jelly

A fruit preserve made by cooking strawberries with sugar and isinglass to set.

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 the jelly

  1. Dissolve ¼ ounce of isinglass in water for every 5 pounds of sugar.

  2. Add 1 pound of sugar to the strawberry juice and stir until dissolved.

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

Set and store

  1. 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 main flavour and the juice that forms the jelly.
Sugar
Adds sweetness and helps the jelly set firm when boiled.
Isinglass
A gelatin-like protein that sets the juice into a firm jelly as it cools.

The step that matters

Boil to a jelly consistency. Boiling concentrates the sugar and fruit juice, and the gel only sets properly once enough water has evaporated. Too little boiling leaves the jelly runny; too much makes it stiff and hard once cool.

“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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