The 1901 Cookbook Archive
No. 3852 — Strawberry Jelly Preserve without Fire
English historical translation of Molokhovets recipe No. 3852 from the 1901 Russian cookbook, retaining original methods and measures.
Clean berries and press out the juice without rubbing the fruit through a sieve.
For every pound juice use one pound finest finely crushed and sifted sugar.
Stir continuously in one direction with a spatula, adding the sugar little by little.
After two or three hours, the author claims a jelly forms that resembles cooked jelly but has a much better aroma. Serve as dessert.
Historical editorial note: This uncooked fruit jelly is perishable; sugar alone does not establish a safe modern shelf life.
Original source: Read Russian recipe No. 3852. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.