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Dessert

Strawberry Jelly

A jelly made from bruised 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. Bruise the strawberries in an earthen pan with a wooden spoon.

  2. Add a little cold water and the finely-pounded loaf sugar.

  3. Let the mixture sit for 1-2 hours.

  4. Strain the mixture through a jelly bag.

Prepare the isinglass

  1. Dissolve the isinglass in ½ cup of water.

  2. Skim the dissolved isinglass mixture.

  3. Strain the isinglass mixture.

  4. Cool the isinglass mixture.

Set the jelly

  1. Mix the strawberry juice with the dissolved isinglass.

  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 and the juice that forms the jelly.
Isinglass
Gelatinises as it cools, giving the juice a firm, sliceable set.
Loaf sugar
Sweetens the juice and adds body to the finished jelly.

The step that matters

Cool the isinglass mixture before combining. Isinglass must be dissolved fully and cooled to a warm, not hot, liquid before mixing. Adding it too hot to the juice can weaken the set, while letting it cool too far can cause it to thicken or clump before it is evenly blended.

“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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