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Raspberry Jelly Por Flavourino Creams

A homemade raspberry jelly made by extracting juice, adding powdered sugar, and boiling until it sets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Raspberry Jelly Por Flavourino Creams

Ingredients

Directions

Extract the juice

  1. Remove the stalks from the raspberries and stir them over heat until they release their juice.

  2. Strain the juice and weigh it.

  3. Boil the juice for 5 minutes.

Make the jelly

  1. For each pound of juice, stir in 1¼ lbs of hot powdered sugar.

  2. Boil the mixture quickly for another 5 minutes and skim off any foam.

Variation

  1. For a variation, bruise the raspberries and simmer gently for 4-5 minutes to extract juice.

  2. Strain, weigh the juice, and boil for 20 minutes.

  3. Add ¾ lb of sugar for each pound of juice, dissolve, then boil for 12-15 minutes.

  4. Skim thoroughly and stir well until it jellies.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the juice and flavour that form the body of the jelly.
Powdered sugar
Sweetens the jelly and helps it set as the juice reduces.

The step that matters

Skim the foam and boil quickly after adding sugar. Foam left on the surface can cloud the jelly and spoil its appearance. A rapid boil helps the sugar dissolve fully and the mixture reach the concentration needed to 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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