Raspberry or Blackberry Jelly
Ingredients
Directions
Make the juice
Stew the fruit until soft.
Strain the fruit through a sieve to extract the juice.
Make the jelly
Measure 1 pint of juice and combine it with 1 pound of sugar in a pot.
Boil the mixture for 20 to 30 minutes.
Strain the hot jelly through a very fine sieve into jars.
Let the jars stand for 2 to 3 days before sealing.
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 or blackberries
- Provide the fruit juice that forms the base of the jelly and supplies its flavour.
- Granulated sugar
- Sweetens the jelly and, with boiling, helps it thicken and set.
The step that matters
Boil the mixture for 20 to 30 minutes. Sugar and fruit pectin only set into a jelly when the mixture is boiled long enough to concentrate the sugar and reach the gel point. Too short a boil leaves a runny jelly, while overboiling can make it stiff or 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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