Skip to main content
Dessert

Red Raspberry Jelly

A preserved sweet spread made from mashed raspberries and sugar, cooked to a set consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Red Raspberry Jelly

Ingredients

Directions

The book gives no oven temperature. The 220°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the juice

  1. Prepare red raspberries by washing and mashing them.

  2. Strain the juice through a fine sieve or cheesecloth.

  3. Measure the juice and add an equal amount of sugar.

Cook and jar

  1. Cook the mixture until it reaches 30 degrees Beaumes (approximately 220°F or 104°C).

  2. Pour the jelly into sterilized jars and seal.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Red raspberries
Provide the fruit juice and natural pectin and flavor that set the jelly.
Sugar
Sweetens the jelly and helps it set by binding water and firming the gel.

The step that matters

Cook to the target endpoint. Sugar, pectin and acid set into a gel only at the right concentration. Cooking to the stated endpoint, about 220°F or 104°C, reaches that point; undercooking leaves a runny jelly and overcooking can make it stiff or sugary.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes