Strawberry Acid for Jelly
Ingredients
Directions
Prepare
Place 12 pounds of strawberries in a pan.
Pour 3 quarts of spring water over the strawberries, adding 5 ounces of tartaric acid.
Let the mixture sit for 24 hours.
Strain and sweeten
Strain the mixture without bruising the fruit.
For each pint of strained liquid, add 1.5 pounds of powdered loaf sugar and stir until dissolved.
Bottle
Bottle the syrup for use.
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
- Ripe strawberries
- Provide the main fruit flavour and colour for the syrup.
- Tartaric acid
- Adds sharpness that balances the sweetness and brightens the fruit flavour.
- Powdered loaf sugar
- Sweetens the liquid and helps preserve it once dissolved.
The step that matters
Strain the mixture without bruising the fruit. Pressing or crushing the fruit pushes solids and pulp through the strainer, which makes the liquid cloudy. Letting it drip through naturally gives a clearer strained liquid.
“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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