Skip to main content
Dessert

Strawberry Jelly

A fruit preserve made by extracting strawberry juice, sweetening, and setting with gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Pick the strawberries and place them in a pan.

  2. Squeeze the strawberries with a wooden spoon to extract the juice.

  3. Add enough pounded sugar to sweeten the strawberries and let them sit for 1 hour.

  4. Add ½ cup water for every pint of juice extracted.

  5. If desired, add lemon juice to enhance the flavor before straining.

  6. Strain the strawberry juice and water through a clean cloth.

Set the jelly

  1. Dissolve half a package of gelatine in 1 cup of water and mix it with the juice.

  2. Pour the mixture into a mold and set it on ice.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main juice, flavor and color of the jelly.
Gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Pounded sugar
Sweetens the strawberry juice and balances its tartness.
Lemon juice
Adds acidity that brightens the strawberry flavor.

The step that matters

Fully dissolve the gelatine before mixing it into the juice. Gelatine only sets when its granules are completely dissolved and spread evenly through the liquid. Undissolved pieces leave weak, cloudy or lumpy spots in the finished 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.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes