Raspberry Jelly for Flavouring Creams
Ingredients
Directions
Prepare the juice
Remove the stalks from ripe raspberries.
Cook the raspberries over medium heat until they release their juice.
Strain the juice through a cloth to remove solids.
Make the jelly
Weigh the juice and boil it for 5 minutes.
For each pound of juice, stir in 1¼ pounds of powdered sugar that is heated.
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
- Fresh raspberries
- Provide the juice that forms the base of the jelly and its fruit flavor.
- Granulated sugar
- Adds sweetness and, with the fruit juice and boiling, helps the jelly set.
The step that matters
Boil the mixture until it reaches the desired consistency. Sugar and the fruit's natural pectin set into a gel only at a high enough concentration. Stopping too early leaves a runny jelly, while boiling too long can make it stiff and dull in flavor.
“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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