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Dessert

Strawberry Jelly

A preserved strawberry confection made by sweetening strawberries, extracting juice, and boiling with sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Place enough sugar on the strawberries to sweeten them and let them sit overnight.

  2. In the morning, strain off the juice.

Make the jelly

  1. Boil the juice for twenty minutes.

  2. Add 1 cup of sugar for every 1 cup of juice and stir while boiling.

  3. Continue boiling until the mixture thickens.

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

Fresh strawberries
Provide the juice and fruit flavour the jelly is built on.
Sugar
Sweetens the juice and, boiled down with it, helps the mixture thicken and set.

The step that matters

Continue boiling until the mixture thickens. Sugar and juice must be boiled down far enough to concentrate and set into a gel as it cools. Stopping too early leaves a runny syrup, while boiling too long can make the jelly stiff and darken its flavour.

“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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