Strawberry Jelly
Ingredients
Directions
Mash the strawberries and strain the juice through a fine sieve.
Add the syrup to the juice and boil the mixture.
When nearly cold, stir in the clarified isinglass and cochineal.
Strain the mixture again through a fine sieve.
Pour it into a mold and set it on ice.
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 flavour and the juice that forms the body of the jelly.
- Syrup
- Adds sweetness and body to the strawberry juice.
- Clarified isinglass
- Gelatin-like protein that sets the juice into a firm jelly as it cools.
The step that matters
Stir in the isinglass when nearly cold. Isinglass sets when it cools, so adding it while the mixture is still hot can weaken its setting power. Waiting until the mixture is nearly cold lets it thicken evenly into a firm jelly.
“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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