Raspberry Jelly for Flavouring Creams
Ingredients
Directions
Prepare the juice
Remove the stalks from the raspberries.
Cook the raspberries over medium heat until they release their juice.
Strain the juice through a cloth to remove solids.
Measure the juice and boil it for 5 minutes.
Make the jelly
For each cup of juice, stir in 1 ¼ cups of hot powdered sugar.
Boil the mixture again until it thickens.
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 juice that set the jelly.
- Powdered sugar
- Sweetens the jelly and helps it thicken and set as it boils.
The step that matters
Boil the mixture again until it thickens. Sugar and fruit acids must be boiled to the right concentration for the jelly to set. Under-boiling leaves it runny, while over-boiling can make it stiff or cause sugar to crystallise.
“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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