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Dessert

Strawberry Jelly

A gelatinous preserve made from fresh strawberries, sugar, water, and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Strawberry Jelly

Ingredients

Directions

Prepare the strawberry juice

  1. Put fresh strawberries into an earthen pan.

  2. Bruise the strawberries with a wooden spoon.

  3. Add a little cold water.

  4. Add finely-pounded loaf sugar.

  5. Let the mixture rest for 1-2 hours.

  6. Strain the mixture through a jelly bag.

Make the isinglass

  1. Dissolve 1 ounce of isinglass in ½ cup of water.

  2. Skim the isinglass mixture.

  3. Strain the isinglass mixture.

  4. Cool the isinglass mixture.

Set the jelly

  1. Mix the isinglass with the strawberry juice.

  2. Pour the mixture into an earthen 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

Fresh strawberries
Provide the main flavour, colour and juice for the jelly.
Isinglass
Gelatinous setting agent that firms the liquid into a jelly as it cools.
Loaf sugar
Adds sweetness and helps give the jelly a clean, balanced flavour.

The step that matters

Cool the isinglass mixture before combining. Isinglass must be dissolved fully and cooled slightly before it is mixed into the juice. If it is too hot it can thin the mixture, and if it cools too much it may set in lumps before it blends evenly.

“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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