Raspberry Jelly for Ices
Ingredients
Directions
Prepare the jelly
Wash the raspberries in a preserving pan.
Place the raspberries over the fire, stirring constantly until they boil.
Remove from heat and strain through a fine sieve to remove seeds.
Cook the jelly
Return the jelly to a pan and boil for 20 minutes without sugar, stirring constantly to prevent burning.
Add 14 ounces of sugar for every pound of jelly and boil for another 20 minutes, stirring constantly.
Set and finish
Once cooled, transfer to a brown pan or pots and dust with powdered sugar.
Let it stand for one day before covering.
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
- Raspberries
- Provide the fruit flavor and the pectin-rich juice that gives the jelly its body.
- Sugar
- Sweetens the jelly and helps it set into a firm, spreadable gel.
The step that matters
Boiling with stirring after adding sugar. Stirring constantly keeps the sugar and fruit from scorching on the bottom of the pan. Sugar added to hot fruit juice must be fully dissolved and boiled long enough for the pectin and acid to form a gel as it cools.
“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.
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