Strawberry Jelly

Ingredients

• for every pound of juice
• fourteen ounces of the best sugar

Method

1. 1

   Gather strawberries in dry weather, strip the stalks, and place in a stewpan over a clear fire to draw out the juice.

2. 2

   Simmer until they shrink, then strain through a sieve.

3. 3

   Weigh the juice and boil quickly for 15 to 20 minutes, stirring often.

4. 4

   Gradually add sugar, stirring until dissolved, then boil for about a quarter of an hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 441. The excerpt below is the record exactly as published.

TRAWBERRY- JELLY. A very Superior Preserve. (New Receipt .) The original directions for this delicious jelly, published in the earlier editions of this work, were the result of psrfectly successful trials made in the summer of their insertion; but, after much additional experience, we find that the receipt may be better adapted to our varying seasons, which so much affect the quality of our fruit, and rendered more certain in its results by some alterations ; we therefore give it anew, recommending it strongly for trial, especially to such of our readers as can command from their own gardens ample supplies of strawberries in their best and freshest state. Like all fruit intended for preserving, they should be gathered in dry weather, after the morning dew has quite passed off them, and be used the same day. Strip away the stalks, and put the straw- berries into an enamelled stewpan if at hand, and place it very high over a clear fire, that the juice may be drawn from them gently ; turn them over with a silver or wooden spoon from time to time, and when the juice has flowed from them abundantly, let them simmer until they shrink, but be sure to take them from the fire before the juice becomes thick or pulpy from over-boiling. Thirty minutes, or sometimes even longer, over a very slow fire, will not be too much to extract it from them. Turn them into a new, well- scalded, but dry sieve over a clean pan, and let them remain until the juice ceases to drop from them ; strain it then through a muslin strainer, weigh it in a basin, of which the weight must first be taken, and boil it quickly in a clean preserving-pan from fifteen to twenty minutes, and stir it often during the time : then take it from the fire, and throw in by degrees, for every pound of juice, fourteen ounces of the best sugar

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