Raspberry Jelly
Ingredients
Directions
Extract the juice
Boil the raspberries with ½ cup of water for 20 minutes.
Pour the mixture into a coarse linen bag.
Let the mixture drip until cold.
Press the bag hard to extract all the juice.
Measure 1 cup of juice.
Make the jelly
Add 1 cup of sugar.
Heat the juice on the stove until it boils.
Skim off any foam.
Heat the sugar in a dish in the oven.
Add the heated sugar to the boiling juice.
Boil for an additional 20 minutes.
Pour the jelly into sterilized jars.
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 pectin-rich juice that gives the jelly its body.
- Sugar
- Sweetens the jelly and helps it set by binding water and firming the gel.
The step that matters
Boil for an additional 20 minutes after adding the sugar. Sugar and pectin only set into a firm gel when the juice reaches a high enough concentration. Boiling off water after the sugar is added concentrates the mixture, so stopping too early can leave a runny jelly.
“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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