Strawberry Jelly
Ingredients
Directions
Prepare the juice
Remove the stems from the strawberries and crush them to extract the juice.
Pour the juice through a clean, dry sieve and then strain it through two or three layers of muslin.
Weigh the juice and pour it into a preserving pan.
Make the jelly
Boil the juice briskly for 20 minutes, stirring frequently.
Remove from heat and gradually add the sugar, stirring until dissolved.
Return the pan to the heat and boil the jelly until it thickens.
To test, place a small amount on a plate; if it stiffens, it's ready.
Jar and store
Pour the jelly into jars, cover tightly, and store in a cool, dry place.
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 juice that forms the body and flavour of the jelly.
- Sugar
- Sweetens the jelly and helps it set by binding water and concentrating the mixture.
The step that matters
Boiling the juice and sugar until the jelly sets. Sugar must dissolve fully before the boil resumes, and the jelly must be boiled long enough to reach setting point. Undercooked jelly stays runny, while overcooking can make it stiff and dull in flavour. Testing on a cold plate shows when it is ready.
“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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