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Strawberry Jelly


  • strawberries
  • pounded sugar

To every pint of juice allow

  • 1 1/4 ounces of isinglass


Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for 1 hour, that the juice may be extracted; then add 1/2 pint of water to every pint of juice. Strain the strawberry-juice and water through a bag; measure it, and to every pint allow 1 1/4 ounce of isinglass, melted and clarified in 1/4 pint of water. Mix this with the juice; put the jelly into a mould, and set the mould in ice. A little lemon-juice added to the strawberry-juice improves the flavour of the jelly, if the fruit is very ripe; but it must be well strained before it is put to the other ingredients, or it will make the jelly muddy.

Time: 1 hour to draw the juice.

Sufficient: Allow 1 1/2 pints of jelly for 5 or 6 persons.

Seasonable in June, July, and August.


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The Book of Household Management (1861).

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