Another Very Fine Strawberry Jelly
Ingredients
Directions
Prepare the juice
Express the juice from the strawberries through a cloth and strain it clear.
Weigh the juice and stir in an equal amount of granulated sugar until dissolved.
Cook the jelly
Place the mixture in a preserving pan over medium heat and stir often until it boils.
Skim off any scum and boil quickly for 15 to 25 minutes.
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
- Supply the juice that sets with pectin and gives the jelly its flavour and colour.
- Granulated sugar
- Adds sweetness and helps the pectin gel, while also preserving the jelly.
The step that matters
Boil quickly until the jelly sets. Sugar and pectin only gel at a high enough concentration, which requires a rapid, sustained boil. Too little boiling leaves the jelly runny, while overcooking can make it stiff and dull in flavour.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.