Raspberry Jelly
Ingredients
Directions
Extract the juice
Boil the raspberries with water until soft.
Strain the mixture to extract the juice.
Make the jelly
For each pint of juice, add 1 lb of sugar.
Boil the mixture until it reaches the desired consistency.
Alternative overnight method
Alternatively, place raspberries in an earthenware pan and leave in a cool oven overnight.
In the morning, strain the juice through a jelly bag.
Add ½ lb of sugar for each pint of juice and boil as before.
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 juice and the main fruit flavour of the jelly.
- Sugar
- Adds sweetness and, once boiled, helps the juice set into a firm jelly.
The step that matters
Boiling to the desired consistency. Boiling concentrates the juice and sugar until it reaches the point where it sets. Stopping too early leaves the jelly runny, while boiling too long makes it stiff and dense.
“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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