Strawberry Acid for Jelly
Ingredients
Directions
Infuse the fruit
Place the strawberries in a pan and pour the spring water over them, adding the tartaric acid.
Let the mixture sit for 24 hours.
Strain the liquid without bruising the fruit.
Sweeten and bottle
For each pint of strained liquid, add 1½ pounds of powdered sugar.
Stir frequently until the sugar is dissolved.
Bottle the mixture 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
- Strawberries
- Provide the main fruit flavor and color for the jelly.
- Tartaric acid
- Adds sharpness that balances the sweetness and brightens the fruit flavor.
- Powdered loaf sugar
- Adds sweetness and body, and helps preserve the finished mixture.
The step that matters
Dissolve the sugar fully. Stirring frequently until the sugar is completely dissolved matters because undissolved sugar stays as grains in the liquid, leaving a gritty texture and an uneven sweetness throughout the finished mixture.
“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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