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Dessert

Strawberry Jelly

A preserve made from strawberries and sugar, boiled into jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Remove the stems from the strawberries and bruise them slightly.

  2. Stir the strawberries over gentle heat for a few minutes.

  3. Strain the mixture without pressure.

  4. Weigh the juice and boil it quickly for 20 minutes in a preserving pan.

Make the jelly

  1. Remove from heat and stir in 3 lbs of sugar for every 4 lbs of juice until dissolved.

  2. Boil again quickly for 20 minutes, skimming off any scum.

  3. Pour the jelly into jars or glasses.

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

Strawberries
Provide the flavour, colour and juice that the jelly is made from.
Sugar
Sweetens the jelly and helps it set into a firm gel while preserving it.

The step that matters

Stir in the sugar until fully dissolved before the final boil. Sugar that stays undissolved can form crystals in the finished jelly. Dissolving it off the heat first keeps the set smooth and clear.

“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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