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Strawberry Jelly
Strawberry Jelly is a traditional English recipe (from Cornwall) for a classic preserve of clear strawberry jellies made from sweetened strawberry juice set with pectin. The full recipe is presented here and I hope you enjoy this classic English version of: Strawberry Jelly.
prep time
30 minutes
cook time
10 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours draining)
Makes:
4 jars
Rating: 
Tags : Vegetarian RecipesBritish RecipesEnglish RecipesCornish Recipes
This is a modern recipe for strawberry jelly that uses powdered pectin as the gelling agent. Strawberries do not have enough pectin in them to gel naturally. In the past, half a dozen chopped crab apples would have been added to supply the pectin. That, obviously alters the flavour of the jelly, so this way you end up with a strong strawberry taste.
Ingredients:
1.6kg (14 cups) fresh strawberries, rinsed and hulled
1l (4 cups) of water
800g (4 cups) of sugar
6 tbsp powdered pectin
Method:
Check over your strawberries, cut off any blemishes or soft spots and discard any that are unripe. Place a plate in your freezer ready to test for setting.
Combine the strawberries in a preserve pan or large stockpot and add the water. Bring to a boil over medium-high heat, stirring frequently, then use a potato masher to break up the fruit as they cook. Once the mixture is boiling reduce to a simmer and continue cooking for 10 minutes.
Take off the heat and allow to cool slightly then pour into a jelly bag (or a fine-meshed sieve lined with a double layer of muslin [cheesecloth]). Set over a large bowl and allow to drain naturally until all the liquid has drained into the bowl (do not be tempted to squeeze the bag, or the jelly will turn cloudy). This will take at least 2 hours.
Wash your pan and pour the strawberry liquid into it. Bring to a boil then whisk in the powdered pectin until fully incorporated. Return to a boil and continue boiling for 1 minute then gently whisk in the sugar. Stir until the sugar has all dissolved, return to a boil and cook for a further 1-2 minutes.
Take the plate out of the refrigerator. Place a teaspoon of the hot jelly on the plate. If, when you move the jelly with your thumbnail it crinkles then the jelly is done. If not, it's not quite thick enough. Continue boiling for 1 minute more and test again.
When the jelly is sufficiently thick take the pan off the heat and allow to cool slightly. Ladle into sterilized jars that have been warmed in a low oven. Top with a circle of waxed paper and seal securely with a lid. Allow to cool completely before labelling and storing in a cool cupboard.
Once opened store in your refrigerator.
