Another Raspberry Jelly,
Ingredients
Directions
Extract the juice
Bruise the raspberries slightly and place them high above a clear fire to gently draw out the juice for 20 minutes without boiling.
Strain and weigh the juice.
Make the jelly
Boil the juice quickly for 20 minutes.
Add ¾ lb 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 should hold its shape.
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 that set the jelly, with flavor and color.
- Sugar
- Adds sweetness and helps the juice gel by binding water, firming the set.
The step that matters
Check for jelling before removing from the fire. Boiling sugar and fruit juice concentrates the pectin and sugar until they set on cooling. Undercooking leaves a runny jelly, while overcooking can make it stiff or dull in flavor, so the spoon test confirms the set.
“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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