Raspberry Jelly
Ingredients
Directions
Extract the juice
Pick the raspberries from the stalks and place them in a large jar.
Break the fruit slightly with a wooden spoon and cover the jar.
Place the jar in a saucepan of boiling water for 30 minutes to 1 hour to extract the juice.
Strain the fruit through a fine sieve or cloth and measure the juice.
Make the jelly
In a preserving pan, combine the juice and loaf sugar.
Boil gently until the jelly thickens when a little is poured on a plate.
Remove any scum that rises to the surface.
Pour the jelly into small pots, cover, and store in a dry place.
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 fruit flavour and the natural pectin and acid that help the jelly set.
- Loaf sugar
- Sweetens the jelly and, as it concentrates during boiling, helps it set and keeps it preserved.
The step that matters
Boil gently until the jelly thickens. Setting depends on reaching the right concentration of sugar, pectin and acid. Boiling too briefly leaves the jelly runny, while boiling too long can darken and dull the flavour. The plate test shows when it has set enough.
“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.
More raspberry jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.