Another Very Tine Strawberry Jelly
Ingredients
Directions
Make the jelly
Extract the juice from the strawberries through a cloth and strain it well.
Weigh the juice and stir in an equal amount of powdered sugar.
Once the sugar is dissolved, place the mixture in a preserving pan over medium heat.
Stir the mixture frequently until it boils, then skim off any scum.
Boil the jelly quickly for 15 to 25 minutes.
Jar and seal
Pour into sterilized jars and seal while hot.
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 fruit juice that gives the jelly its flavour and natural pectin-bearing body.
- Sugar
- Adds sweetness and helps the jelly set by binding water and firming the gel as it boils.
The step that matters
Boil the jelly quickly. Sugar and pectin only set into a firm gel when the mixture reaches a full rolling boil and the right concentration. Boiling too gently or too long can leave the jelly runny or cause it to turn stiff and dull.
“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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