Strawberry Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Sugars453 g
Total Fat1.5 g
Sodium4.5 mg
Potassium9.1 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.
Strawberry Jelly. — Place the freshly gathered and stalked fruit in the preserving-pan over a clear slow fire; let the juice flow freely, stirring it all now and again with a silver or new wooden spoon, till it has been pretty well all extracted ; then allow it to simmer gently for twenty-five to thirty minutes (but no longer, or it would thicken too much) ; now strain off the juice, weigh it, and then again boil it up sharply for twelve to fifteen minutes, stirring it constantly. Then lift the pan from the fire, and mix in, little by little, 12oz. of cane sugar
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