Raspberry Jelly
Ingredients
Directions
Prepare the juice
Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a saucepan of boiling water.
When the juice is well drawn, which will be in from 3/4 to 1 hour, strain the fruit through a fine hair sieve or cloth; measure the juice, and to every pint allow the above proportion of loaf sugar.
Make and pot the jelly
To each pint of juice allow 3/4 lb. of loaf sugar.
Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens when a little is poured on a plate.
Carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place.
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. See the original page.
Explore the science
What each ingredient does
- Raspberries (in the method)
- Provide the fruit juice that becomes the jelly's flavour and body.
- Loaf sugar (in the method)
- Sweetens the juice and helps it set into a firm, spreadable jelly.
The step that matters
Boiling until the jelly thickens. Boiling drives off water and concentrates the pectin and sugar so the juice sets when cool. Undercooking leaves a runny jelly, while overcooking can make it stiff and dull in flavour.
“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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