Strawberry Acid for Jelly
Ingredients
Directions
Prepare the fruit
Place 12 pounds of strawberries in a pan.
Pour 3 quarts of spring water over the strawberries, acidulated with 5 ounces of tartaric acid.
Let the mixture sit for 24 hours.
Strain the mixture without bruising the fruit.
Sweeten and bottle
For each pint of strained liquid, add 1.5 pounds of powdered loaf sugar.
Stir frequently until the sugar is dissolved, then bottle for use.
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
- Ripe strawberries
- Supply the flavour and aroma that the finished acid carries.
- Tartaric acid
- Adds sharp acidity that gives the liquid its tart character and keeps it bright.
- Powdered loaf sugar
- Sweetens the strained liquid and balances the tartness of the acid.
The step that matters
Stirring until the sugar is fully dissolved. Powdered sugar dissolves quickly in liquid when stirred, but undissolved crystals can settle at the bottom of the bottle and make the syrup uneven in sweetness. Stirring frequently helps the sugar dissolve evenly before bottling.
“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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