Raspberry Jelly Eos Flavouring Creams
Ingredients
Directions
Prepare the juice
Remove the stalks from the raspberries and stir them over heat until they release their juice.
Strain the juice and weigh it.
Press the juice through a cloth and strain it clear.
Boil the juice for 5 minutes.
Make the jelly
For each pound of juice, stir in 1¼ pounds of hot powdered sugar.
Boil the mixture quickly for 5 minutes longer and skim off any foam.
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 juice that gives the jelly its flavour and colour.
- Powdered sugar
- Sweetens the jelly and helps it set firm when boiled with the juice.
The step that matters
Boiling the juice with the sugar. Boiling quickly for the full time lets the sugar and fruit pectin reach the concentration needed to set. Too little boiling leaves the jelly runny, while overboiling can make it dull and tough.
“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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