Raspberry Jelly for Flavouring Creams
Ingredients
Directions
Extract the juice
Remove the stalks from the raspberries and stir them over heat until they release their juice.
Strain the juice and weigh it.
Make the jelly
Boil the juice for 5 minutes.
For each pound of juice, stir in 1¼ lbs of hot powdered sugar.
Boil the mixture quickly for another 5 minutes.
Skim off any foam.
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, flavour and colour that the jelly is made from.
- Powdered sugar
- Sweetens the juice and, when boiled down, helps the jelly set and keep.
The step that matters
Adding the sugar and boiling quickly. The jelly sets only when enough sugar is dissolved and the mixture reaches the right concentration by boiling. Stirring in hot sugar avoids cooling and grainy results, and a quick boil reduces the mixture efficiently. Too little boiling leaves it runny, while too much can make it stiff.
“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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