Raspberry Jelly
Ingredients
Directions
Make the juice
Heat the raspberries and gooseberries together and mash them.
Place the mixture in a cheesecloth bag to drip (do not squeeze).
Make the jelly
Measure the juice and bring it slowly to a boil.
Add the sugar and boil for 15 to 20 minutes.
Jar and set
Pour the jelly into sterilized glasses.
Once cool, cover the top with writing paper.
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 main flavour and colour of the jelly.
- Gooseberries
- Add tartness and natural pectin to help the jelly set.
- Sugar
- Sweetens the jelly and helps it set when boiled with the juice.
The step that matters
Letting the juice drip without squeezing. Squeezing the cheesecloth pushes small solids and pulp through, which makes the jelly cloudy. Slow dripping keeps the juice clear.
“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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