Raspberry Jelly
Ingredients
Directions
Prepare the fruit
Remove all leaves and stems from the raspberries.
Place the raspberries in a heavy skillet and mix in a little powdered sugar.
Mash the raspberries well and stew for a short time.
Strain and thicken
Pass the mixture through a clean sieve to extract as much pulp as possible.
For every pint of juice, add 1 pound of loaf sugar.
Return the mixture to the skillet and stew until it thickens, testing by cooling a small amount.
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 main flavor, color, and pectin-containing pulp that gives the jelly its body.
- Loaf sugar
- Sweetens the jelly and helps it set by binding water and firming the gel as it thickens.
- Powdered sugar
- Dissolves quickly into the crushed fruit, adding sweetness and helping draw out juice.
The step that matters
Stewing until it thickens. Jelly sets only when enough water evaporates and the sugar and fruit pectin reach the right concentration. Undercooking leaves it runny, while overcooking can make it stiff or cloudy. Testing a cooled spoonful shows whether it has reached the gel point.
“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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