Raspberry Jell
Ingredients
Directions
Prepare the juice
Squeeze 5 quarts of raspberries through a cloth to extract the juice.
Measure the juice and boil it for 30 minutes.
Make the jelly
Add 2½ cups of sugar to each pint of juice.
Continue boiling until the mixture thickens.
Pour the mixture into jars and seal.
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 that becomes the jelly and the main fruit flavour.
- Sugar
- Adds sweetness, helps the jelly set, and helps preserve it.
The step that matters
Boil until the mixture thickens. Boiling evaporates water and concentrates the sugar and fruit pectin. If it is boiled too little, the jelly stays runny; if it is boiled too long, it can turn stiff or sugary once cooled.
“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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