Raspberry Jelly
Ingredients
Directions
Prepare the juice
Pick the raspberries as for jam.
Combine raspberries and sugar in a preserving pan.
Place over low heat to draw out the juice and let it simmer for about 1 hour.
Strain the mixture through a fine sieve.
Make the jelly
Return the juice to the preserving pan and set over high heat.
Boil for 15 minutes or until it becomes a jelly.
Pour into pots or glasses and cover the next day.
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 juice that forms the jelly base.
- Sugar
- Sweetens the jelly and helps it set by drawing water out of the fruit juice.
The step that matters
Boiling until it becomes a jelly. Boiling concentrates the juice and raises its sugar content so it can set on cooling. Under-boiling leaves a runny result, while over-boiling can make it dense and cloudy.
“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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