Raspberry Jelly
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the juice
Pick the raspberries from the stalks and place them in a jar.
Put the jar in a 300°F (150°C) oven for two hours.
Turn the raspberries into a sieve to drain the juice.
Make the jelly
For every pint of juice, add 14 ounces of pounded sugar and mix on the stove.
Before it boils, remove all the scum and let it boil for 20 minutes.
Pot and cover
Pour the jelly into pots or glasses and cover with brandy paper.
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 flavour and the juice that becomes the body of the jelly.
- Pounded lump sugar
- Sweetens the jelly and, at high concentration, helps it set and keep.
The step that matters
Remove the scum before it boils. Scum is foam and impurities that rise as the juice heats. Skimming it before the boil keeps the jelly clear and stops impurities from cooking into the final set.
“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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