Raspberry Jelly for Ices
Ingredients
Directions
Prepare and strain
Wash the raspberries well and place them in a preserving pan over medium heat.
Stir the raspberries continuously until they are ready to boil, then remove from heat.
Pass the raspberries through a fine sieve into another pan, ensuring no seeds remain.
Boil the jelly
Return the jelly to the heat and 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.
Finish
Once cooled, transfer the jelly to a brown pan or pots and sift a little powdered sugar over it.
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 and the bulk of the jelly.
- Sugar
- Adds sweetness and helps the jelly thicken and keep as it sets.
The step that matters
Stirring during the second boil. Once sugar is added, it can settle on the pan bottom and scorch at high heat, giving a burnt taste and dark color. Constant stirring spreads the heat evenly and keeps the sugar dissolved and the jelly from sticking.
“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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