Strawberry Fruit Jelly With Whipped Cream

Ingredients

• 2 ounces tartaric acid
• 1 quart cold water
• 5 pounds strawberries, currants, or raspberries
• 1 1/2 pounds white sugar per pint of juice
• 1 ounce gelatin
• 1/2 pint boiling water
• 1 1/2 pints syrup
• Whipped cream for serving

Method

1. 1 Dissolve tartaric acid in cold water and pour over berries. Let stand 24 hours.
2. 2 Strain juice without pressing fruit. Add sugar (1.5 lbs per pint) and stir until dissolved.
3. 3 Bottle and cork tightly. Store in a cool, dark place.
4. 4 Dissolve gelatin in boiling water, then mix with syrup.
5. 5 Pour mixture into a mold and refrigerate until stiff. Serve with whipped cream.