Raspberry Jelly, for Ices
Ingredients
Directions
Prepare the fruit
Wash the raspberries thoroughly in a preserving pan.
Place the raspberries over the fire, stirring constantly until they are ready to boil.
Remove from heat and strain through a fine sieve to remove seeds.
Make the jelly
Transfer the jelly to another pan and boil for 20 minutes before adding sugar.
Add 14 ounces of sugar for every pound of jelly and continue boiling for another 20 minutes, stirring constantly.
Set and serve
Once cooled, pour into 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 flavour and the pectin-rich pulp that lets the jelly set.
- Sugar
- Sweetens the jelly and, with boiling, helps it thicken and set.
The step that matters
Boiling the jelly after adding sugar. Sugar must be boiled into the strained juice long enough to reach a concentration where the pectin and acid can gel on cooling. Too little boiling leaves a runny jelly that will not set, while overboiling can make it dark and sticky.
“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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