Raspberry Jelly for Flavouring Creams
Ingredients
Directions
Prepare the juice
Remove the stalks from ripe raspberries.
Cook the raspberries over low heat until they release their juice.
Strain the juice through a cloth to remove solids.
Make the jelly
Weigh the juice and boil it for 5 minutes.
For each pound of juice, add 1¼ pounds of powdered sugar, stirring until hot.
Boil the mixture until it reaches the desired 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
- Fresh raspberries
- Provide the juice that becomes the jelly, along with the main fruit flavour and colour.
- Sugar
- Adds sweetness and, as it concentrates in boiling, helps the juice thicken and set.
The step that matters
Boiling to the desired consistency. Sugar and water content change as the mixture boils down, and this sets how firm the jelly becomes. Stopping too early leaves it runny, while boiling too long can make it stiff and dull in flavour.
“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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