Another Raspberry Jelly
Ingredients
Directions
Extract the juice
Bruise the raspberries slightly and place them over a clear fire to gently draw out the juice for 20 minutes without boiling.
Simmer the raspberries for an additional 4 to 5 minutes.
Strain the juice and weigh it.
Make the jelly
Boil the juice quickly for 20 minutes.
Add 2¼ cups of sugar for each pound of juice and stir until dissolved.
Return the pan to the fire and boil the mixture for 12 to 15 minutes, stirring well.
Skim off any foam and check for jelling by dropping some on a spoon; it is done when it holds its shape.
Avoid using tin or iron utensils to maintain the jelly's color.
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 flavour and the juice that sets into the jelly.
- Sugar
- Sweetens the jelly and helps it set by binding water and firming the gel.
The step that matters
Check for jelling before stopping the boil. Pectin sets only at the right sugar and acid concentration, so stopping too early leaves a runny jelly while boiling too long can make it stiff and dull. Testing a cooled spoonful shows whether it is ready.
“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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