Raspberry Jelly
Ingredients
Directions
Prepare the juice
Heat the gooseberries and raspberries together.
Mash and drain the berries to measure the juice.
Make the jelly
Bring the juice slowly to a boil.
Add the sugar and boil for 15 to 20 minutes.
Pot and cover
Pour into sterilized glasses and cover.
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
- Gooseberries
- Provide natural pectin and acidity that help the juice set into a jelly.
- Raspberries
- Add flavour and colour, and contribute juice to the jelly base.
- Sugar
- Sweetens the jelly and helps the pectin set into a firm gel.
The step that matters
Boiling with the sugar. Boiling the juice with sugar concentrates it and lets the pectin and acid set. Boiling too briefly can leave the jelly runny, while boiling too long can make it dull and overly stiff.
“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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