Raspberry Jelly for Ices
Ingredients
Directions
Prepare the raspberries
Wash the raspberries well.
Place them in a preserving pan over medium heat and stir continuously until they are ready to boil.
Remove from heat.
Pass the raspberries through a fine sieve into another pan, ensuring no seeds remain.
Cook the jelly
Return the jelly to the heat.
Boil for 20 minutes before adding the sugar.
Stir constantly to prevent burning.
Boil for another 20 minutes.
Finish and set
Transfer the jelly to a brown pan or jars.
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 flavour and, once strained, the body of the jelly.
- Sugar
- Sweetens the jelly and helps it set by binding water and pectin.
The step that matters
Stirring during the second boil. Once the jelly is reduced and sugar is added, it thickens and sticks to the base of the pan, so constant stirring prevents scorching and a burnt taste.
“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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