Raspberry Jelly for Flavouring Creams
Ingredients
Directions
Make the juice
Remove the stalks from ripe raspberries.
Heat the raspberries over medium heat until they release their juice.
Strain the juice through a cloth to remove solids.
Weigh the juice.
Cook the jelly
Boil it for 5 minutes.
For each pound of juice, stir in 1¼ pounds of hot powdered sugar.
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
- Provide the fruit flavour, colour and natural pectin-free juice that forms the base of the jelly.
- Powdered sugar
- Adds sweetness and body, and helps the juice thicken into a set jelly as it cooks.
The step that matters
Boil until the desired consistency. Jelly sets as the sugar concentration rises and water evaporates. Stopping too early leaves it runny, while over-boiling 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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