Raspberry Jelly
Ingredients
Directions
Prepare the juice
Gather fresh, ripe raspberries and remove them from the stalks.
Place the raspberries in a large jar and lightly crush them with a wooden spoon.
Cover the jar and place it in a saucepan of boiling water for 1 to 1.5 hours to extract the juice.
Strain the juice through a fine sieve or cloth.
Make the jelly
Measure the juice and add ½ lb. of loaf sugar for every pint of juice.
Combine the juice and sugar in a preserving pan and boil gently until the jelly thickens.
Remove any scum that rises to the surface.
Pour the jelly into small pots, cover, and store in a dry place.
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 natural pectin-bearing juice that the jelly is made from.
- Loaf sugar
- Sweetens the juice and helps the jelly set as it thickens on boiling.
The step that matters
Boil gently until the jelly thickens. Sugar and fruit juice set only at a sufficient concentration, so the mixture must reach the right point. Boiling too hard or too briefly can make the jelly runny or cause the sugar to scorch and darken.
“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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