Strawberry Jelly

Ingredients

• The fruit, in the first place, should be as fresh from the vines
• fourteen ounces to each pound of the juice

Method

1. 1

   Remove hulls from strawberries and place in an enamelled preserving pan to draw out juice.

2. 2

   Simmer gently until soft, then strain through muslin.

3. 3

   Boil the juice briskly for twenty minutes, add sugar gradually until dissolved, then boil until done.

4. 4

   Test for firmness and pour into jars.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 50. The excerpt below is the record exactly as published.

Strawberry Jelly. The fruit, in the first place, should be as fresh from the vines as is possible to obtain it, and free from all sand or dirt. After picking the hulls from them, put the berries into an enamelled preserving- pan, and set it by the side of the fire to draw out the juice. As soon as this begins to flow freely, place the pan over a slow fire, and allow the berries to simmer very gently until they begin to soften, STRAWBERRY JELLY. 133 being careful to remove it before the juice com- mences to thicken. Then pour them upon a clean, dry sieve, and when the juice has drained thoroughly through, strain it through two or three thicknesses of muslin, and, after weighing it, put it again into the preserving-pan. Let it boil briskly for twenty minutes, stirring frequently, then remove it from the fire, and add the sugar, allowing fourteen ounces to each pound of the juice

Cook this with the app: pantry check, scaling, and the assistant.