Raspberry Jelly, for Ices
Ingredients
Directions
Prepare and strain
Wash the raspberries well and place them in a preserving pan.
Heat the raspberries over medium heat, stirring constantly until they are ready to boil.
Remove from heat and strain through a fine sieve to remove seeds.
Cook the jelly
Transfer the jelly to another pan and bring it to a boil for 20 minutes without adding sugar.
Add 14 ounces of sugar for every pound of jelly and continue boiling for another 20 minutes, stirring constantly to prevent burning.
Set and store
Once cooled, pour the jelly into a brown pan or jars and sift a little powdered sugar over the top.
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 main fruit flavor, color and body of the jelly.
- Sugar
- Sweetens the jelly and helps it thicken and keep well when boiled.
The step that matters
Adding the sugar and boiling it down. Sugar sinks and can scorch on the bottom of the pan, so constant stirring prevents burnt flavor. The second boil concentrates the mixture so it can set properly.
“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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