Strawberry Jelly
Ingredients
Directions
Prepare the juice
Pick the strawberries and place them in a pan.
Squeeze the strawberries with a wooden spoon and add enough pounded sugar to sweeten them.
Let the mixture sit for 1 hour to extract the juice.
Add ½ pint of water for every pint of juice.
Strain the strawberry juice and water through a bag.
Set the jelly
Measure the juice and add 1½ oz. of melted and clarified isinglass for every pint.
Mix the isinglass with the juice and pour it into a mold.
Set the mold in ice to set the jelly.
Optionally, add a little lemon juice to the strawberry juice for improved flavor, but strain it well before mixing.
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 flavor and the juice that forms the jelly.
- Pounded sugar
- Sweetens the strawberry juice and balances its tartness.
- Isinglass
- Gelatin-like setting agent that firms the juice into a jelly.
- Water
- Dilutes the strawberry juice to a workable volume for setting.
The step that matters
Adding the isinglass to the juice. Isinglass must be melted and clarified before it is mixed in, so it dissolves evenly. Lumps or cloudiness left in the juice will spoil the clear, firm set, and it will not set properly if the mixture is too hot when it is poured into the mold.
“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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