Raspberry Jelly for Flavouring Creams
Ingredients
Directions
Prepare the juice
Remove the stalks from the raspberries.
Cook the raspberries over low heat until they release their juice.
Strain the juice through a cloth to remove solids.
Weigh the juice and boil it for 5 minutes.
Make the jelly
For each pound of juice, stir in 1 pound 4 ounces of sifted powdered sugar that is very 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
- Raspberries
- Supply the juice, flavour and colour that form the body of the jelly.
- Powdered sugar
- Sweetens the jelly and helps it set as the boiled mixture thickens.
The step that matters
Boil the mixture until it reaches the desired consistency. Boiling drives off water and concentrates the sugar and fruit solids so they can set into a gel. Stopping too early leaves the jelly runny, while boiling too long makes it stiff and dull. Judge the set by the desired consistency rather than by time alone.
“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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