Strawberry Jelly

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Place the freshly gathered and stalked fruit in the preserving-pan over a clear slow fire.
  2. 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.
  3. Allow it to simmer gently for twenty-five to thirty minutes (but no longer, or it would thicken too much).
  4. Strain off the juice, weigh it, and then again boil it up sharply for twelve to fifteen minutes, stirring it constantly.
  5. Lift the pan from the fire, and mix in, little by little, 12oz. of cane sugar to each pint of juice, being careful each lot is dissolved before the next is added in.
  6. When the juice and sugar are thoroughly blended, return the pan to the fire, and boil it sharply together till it will jelly when lifted the spoon.
Original Text
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 to each pint of juice, being careful each lot is dissolved before the next is added in. When the juice and sugar are thoroughly blended, return the pan to the fire, and boil it sharply together till it will jelly when lifted the spoon.
Notes
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