Raspberry Jelly
Ingredients
Directions
Prepare the juice
Mash the raspberries and strain them through a fine sieve into a preserving pan.
Heat the raspberry juice on the stove, stirring well.
Strain the juice again through a sieve.
Make the jelly
Add 1 pound of sugar for every pint of juice and bring to a boil, skimming off any foam.
Boil until the jelly sets, then remove from heat.
Pot and seal
Pour the jelly into pots and let it cool.
Once cool, cover the jelly with brandy-soaked paper and tie with string.
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
- Fine raspberries
- Provide the fruit juice that gives the jelly its flavor, color, and natural pectin-containing base.
- Lump sugar
- Sweetens the jelly and, as it boils, helps it thicken and set.
The step that matters
Boil until the jelly sets. Sugar and fruit acid must be boiled to the point where enough water evaporates and pectin can form a gel. Stopping too early leaves a runny jelly, while boiling too long can make it stiff and dull in flavor.
“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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