Strawberry Jelly

Ingredients

• one pound and a half of nice ripe strawberries
• three pints of clarified syrup
• two ounces of gelatine
• a quarter-inch layer of syrup
• one or two spoonfuls of syrup

Method

1. 1

   Pick the stalks off the strawberries and put them into a basin.

2. 2

   Boil the clarified syrup and let it cool, then pour it over the strawberries and cover for an hour.

3. 3

   Filter the syrup through a jelly-bag.

4. 4

   Melt the gelatine with a little water, strain, and mix with the strawberry syrup.

5. 5

   Set a jelly-mould in ice, pour in a layer of syrup, let it set, arrange strawberries, and continue layering until full.

6. 6

   Let it stand for two hours, then turn out onto a dish.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 185. The excerpt below is the record exactly as published.

STRAWBERRY JELLY. Pick the stalks off one pound and a half of nice ripe strawberries, and put them into a basin ; boil three pints of PRACTICAL HOUSEHOLD COOKERY. 421 clarified syrup and let it cool five minates; then pour it over the strawberries ; cover the basin closely and let them steep thus for an hour ; after which, filter the syrup through a jelly-bag. Meanwhile melt two ounces of gelatine on the fire with a little water, strain in the usual way, and when cool mix it- with the strawberry syrup. Set a three- pint jelly-mould in plenty of rough ice, pour in a quarter- inch layer of syrup and let it set slightly; then arrange a few fine picked strawberries on it, pour in one or two spoonfuls of syrup to keep the strawberries in position, and let it set ; then pour some more syrup in the mould, and when this layer is set, arrange another row of strawberries, and continue the process till the mould is full; place a baking-sheet on the mould with some ice on the top, and let it stand thus, for a couple of hours; when perfectly firm, turn the jelly out of the mould on to a dish, after having dipped it in warm water, as previously described, and serva 859. ORANGE JELLT. Prepare this jelly as directed for lemon jelly, substi- tuting orange juice and peel for the lemon, and put a quarter of a pound less of loaf-sugar. 860. MADEIRA JELLT. Mix one pint of clarified calf s-foot jelly with three gills of clarified syrup

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