Skip to main content
Dessert

Strawberry Jelly

A gelatine dessert made from boiling water, sugar, strained strawberry juice and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Jelly

Ingredients

Directions

  1. Soak the gelatine in cold water for 20 minutes.

  2. Add boiling water and stir until dissolved.

  3. Mix in sugar, strained strawberry juice, and lemon juice.

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 + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm, wobbly jelly as it cools.
Strawberries
Supply the main fruit flavour and colour through their strained juice.
Sugar
Adds sweetness and balances the tartness of the fruit and lemon.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Dissolve the gelatine completely. Gelatine only sets properly when every granule has fully dissolved in the hot water. Undissolved specks create weak spots and a grainy texture, so stir until the liquid is completely clear before adding the other ingredients.

“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.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes