CookEat Recipe
Strawberry Jelly
English documentary adaptation of Filippini No3191; historical source and modern storage decisions recorded separately.
Method
Steps
Step 1
Pick and pound twenty-five pounds strawberries almost to pulp. Add ONE QUART cold water in an enamelled pan, heat until well melted, press through a fine sieve into a basin and then strain through cheesecloth into a copper basin. Measure actual recovered juice by quarts.
Step 2
Add ONE POUND granulated sugar for each ACTUAL quart of recovered juice, dissolve and boil a few minutes while skimming. Test drops on a cold plate; continue a few minutes only if they spread like water.
Step 3
Fill clean lightly warmed, wiped jelly glasses and let stand FOUR HOURS in a cool place, as printed. Brandy-dipped wax paper is a historical closure only; refrigerate or freeze instead of claiming shelf-stable storage.
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