Raspberry Jelly
Ingredients
Directions
Prepare
Mash the raspberries in a bowl.
Add the sugar to the mashed raspberries.
Cook and jar
Boil the mixture until it is clear, thick, and smooth, removing any scum that rises.
Pour the cooked jelly into jars.
Once cool, cover the jars with paper dipped in alcohol and secure with additional paper.
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 natural pectin-bearing pulp that the jelly sets from.
- Sugar
- Helps the jelly set and thicken, and adds sweetness that balances the fruit's tartness.
The step that matters
Boiling until clear, thick, and smooth. Boiling concentrates the sugar and fruit so the jelly can set when cool. Undercooking leaves it runny and spoilable, while overcooking can darken and toughen it. Skimming scum keeps the jelly clear.
“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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