Skip to main content
Dessert

Strawberry Jelly

A gelatinous strawberry preserve made with isinglass and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Strawberry Jelly

Ingredients

Directions

Make the isinglass

  1. Boil isinglass in water until dissolved, skimming constantly.

  2. Strain the mixture and let it cool.

Prepare the strawberries

  1. Mash the strawberries in a bowl with a wooden spoon.

  2. Add powdered sugar and a little water to the mashed strawberries.

  3. Pass the mixture through a jelly bag.

Combine and set

  1. Stir the melted isinglass into the strawberry mixture and fill your mold.

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

Isinglass
Gelatin-like protein that sets the liquid into a firm, wobbly jelly when cooled.
Fresh strawberries
Provide the main flavour, colour and body of the jelly.
Powdered sugar
Adds sweetness and balances the tartness of the strawberries.
Water
Dissolves the isinglass and thins the strawberry mixture to a pourable consistency.

The step that matters

Boil isinglass until dissolved, skimming constantly. Isinglass must fully dissolve without overheating, because boiling too hard can weaken its setting power. Skimming removes impurities that would cloud the jelly and spoil its clarity.

“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

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes