Raspberry Jelly
Ingredients
Directions
Extract the juice
Break the raspberries slightly with a wooden spoon and place them in a large jar.
Cover the jar and place it in a saucepan of boiling water for 30 to 60 minutes to extract the juice.
Strain the juice through a fine sieve or cloth.
Make the jelly
Measure the juice and add ¾ cup of loaf sugar for every 2 cups of juice.
Put the juice and sugar in a preserving pan over the fire and boil gently until the jelly thickens.
Remove any scum that rises to the surface.
Pot and store
Pour the jelly into small pots, cover, and store 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.
Explore the science
What each ingredient does
- Raspberries
- Provide the juice and flavour that become the jelly.
- Loaf sugar
- Sweetens the juice and helps it set into a jelly when boiled.
The step that matters
Boil gently until the jelly thickens. Sugar and fruit pectin set the juice into a jelly only after enough water has evaporated. Boiling too hard or too briefly can scorch the sugar or leave the jelly runny.
“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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