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.
Boil the mixture for 20 to 30 minutes.
Strain the hot jelly through a very fine sieve into jars.
Set and seal
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
- Fruit (raspberries or blackberries)
- Provides the main flavour and the pectin-bearing juice that lets the jelly set.
- Sugar
- Sweetens the jelly and, with boiling, helps it thicken and set.
The step that matters
Boiling the juice and sugar. Boiling must be long enough to concentrate the mixture and reach the sugar and acid levels needed for a firm set. Too short a boil gives a runny jelly that may not keep well.
“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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