Another Raspberry Jelly.
Ingredients
Directions
Extract the juice
Bruise the raspberries slightly and place them over a clear fire to gently draw out the juice for 20 minutes without boiling.
Simmer the raspberries for 4 to 5 minutes, then strain and weigh the juice.
Make the jelly
Boil the juice quickly for 20 minutes.
Add ¾ lb of sugar for each lb of juice and stir until dissolved.
Return the pan to the fire and boil the mixture for 12 to 15 minutes, stirring well.
Skim off any foam and check for jelling by dropping some on a spoon; it is done when it holds its shape.
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 juice that forms the body and flavour of the jelly.
- Sugar
- Sweetens the jelly and helps it set by binding water and pectin.
The step that matters
Checking for jelling. Boiling continues until the sugar and pectin concentration reaches the set point. Undercooking leaves the jelly runny, while overcooking can make it stiff or cause sugar to crystallise, so the spoon test is essential.
“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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