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 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-bearing juice that the jelly is built from.
- Powdered sugar
- Sweetens the jelly and helps it set into a firm, spreadable texture when boiled.
The step that matters
Boil the mixture until it reaches the desired consistency. Sugar and fruit need enough heat to concentrate and set. Stopping too early leaves a runny jelly, while overcooking can make it stiff or cause sugar to crystallise.
“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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