Raspberry Jelly
Ingredients
Directions
Prepare the juice
Mash ripe raspberries in a preserving pan.
Heat the raspberries over medium heat, stirring constantly until nearly boiling.
Remove from heat and strain through a jelly bag or sieve to remove seeds.
Make the jelly
Return the strained juice to the heat and boil for 20 minutes.
For every pint of jelly, add 1 pound of sugar boiled down to caramel.
Combine the jelly and caramelized sugar, and boil together for another 20 minutes.
Pour the jelly into pots and seal as directed for other jellies.
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
- Ripe raspberries
- Provide the fruit juice that sets and carries the flavor of the jelly.
- Sugar
- Sweetens the jelly and, with the fruit's natural pectin and acid, helps it set.
The step that matters
Boiling the strained juice for 20 minutes. Boiling concentrates the juice and drives off water so sugar and pectin can set into a firm gel. Too little boiling leaves a runny jelly, while overcooking can darken and toughen it.
“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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