Raspberry Jelly for Flavouring Creams
Ingredients
Directions
Prepare the juice
Remove the stalks from the raspberries and cook them 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 granulated sugar that has been sifted and heated.
Boil the mixture until it reaches the desired jelly consistency.
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 acid that help the jelly set.
- Granulated sugar
- Sweetens the jelly and, with boiling, helps it set to a firm, spreadable texture.
The step that matters
Boil the mixture until it reaches the desired jelly consistency. Sugar and pectin only gel once enough water has evaporated and the mixture reaches the right concentration. Undercooking leaves a runny jelly, while overcooking can make it stiff or cause the 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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