Raspberry Jelly
Ingredients
Directions
Prepare and strain
Mash the raspberries in a preserving pan.
Heat the mashed raspberries over medium heat.
Stir constantly until nearly boiling, then remove from heat.
Strain through a jelly bag or sieve to remove seeds.
Return the strained juice to the heat.
Cook the jelly
Boil for 20 minutes.
Add 1 cup of sugar to the jelly.
Boil together for another 20 minutes.
Pour and seal
Pour the jelly into pots.
Seal the pots.
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
- Ripe raspberries
- Provide the fruit flavour, natural pectin and acid that help the jelly set.
- Sugar
- Sweetens the jelly and, with pectin and acid, helps it gel and keep.
The step that matters
Boil together for another 20 minutes after adding sugar. Sugar and pectin only form a gel when the mixture reaches a high enough concentration at a hot boil. Under-boiling leaves the jelly runny, while over-boiling can make it darken and taste caramelised.
“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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