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Preserve

Strawberry Jelly

A clear jelly made from strawberry juice sweetened with powdered sugar and boiled until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Strawberry Jelly

Ingredients

Directions

Prepare the juice

  1. Press the juice from the strawberries through a cloth and strain it clear.

  2. Weigh the juice and stir in an equal amount of powdered sugar until dissolved.

Cook the jelly

  1. Place the mixture in a preserving pan over medium heat and stir often until it boils.

  2. Skim off any scum and boil quickly for 15 to 25 minutes.

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

Strawberries
Provide the juice that sets into the jelly and gives its flavour and colour.
Powdered sugar
Sweetens the jelly and helps it set firm as it cooks down.

The step that matters

Boil quickly after skimming. Once the mixture boils, a brisk boil concentrates the sugar and juice quickly so the jelly reaches setting point. A slow simmer over a long time can give a dull colour and weak set.

“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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