Another Raspberry Jelly
Ingredients
Directions
Extract the juice
Bruise the raspberries slightly and place them over a clear fire to gently extract the juice for 20 minutes without boiling.
Simmer the fruit for an additional 4 to 5 minutes.
Strain the juice and weigh it.
Make the jelly
Boil the juice quickly for 20 minutes.
Remove from heat and add 3¾ lbs of sugar for each 4 lbs of juice, stirring until dissolved.
Return the pan to the fire and boil the mixture for 12 to 15 minutes, stirring well.
Skim off any foam and continue stirring until it jellies when falling from a spoon.
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 juice and natural pectin and flavour that the jelly is built from.
- Sugar
- Adds sweetness and helps the juice set into a firm jelly when boiled.
The step that matters
Boiling with sugar until it jellies. Sugar must dissolve fully before the final boil, and the mixture must reach the setting point. Undercooking leaves it runny, while overcooking can make it stiff or cloudy. Testing by how it falls from a spoon shows when the set has formed.
“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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