Raspberry Jelly

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 pint of juice
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (1)
Instructions (8)
  1. Let the raspberries be freshly gathered, quite ripe, and picked from the stalks.
  2. Put them into a large jar, after breaking the fruit a little with a wooden spoon.
  3. Place this jar, covered, in a saucepan of boiling water.
  4. When the juice is well drawn, which will be in from 3/4 to 1 hour, strain the fruit through a fine hair sieve or cloth.
  5. Measure the juice, and to every pint allow the above proportion of loaf sugar.
  6. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens when a little is poured on a plate.
  7. Carefully remove all the scum as it rises.
  8. Pour the jelly into small pots, cover down, and keep in a dry place.
Original Text
RASPBERRY JELLY. 1589. INGREDIENTS.—To each pint of juice allow 3/4 lb. of loaf sugar. Mode.—Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be in from 3/4 to 1 hour, strain the fruit through a fine hair sieve or cloth; measure the juice, and to every pint allow the above proportion of loaf sugar. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens when a little is poured on a plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream, and for flavouring various sweet dishes, when, in winter, the fresh fruit is not obtainable. Time.—3/4 to 1 hour to draw the juice. Average cost, from 9d. to 1s. per lb. pot. Sufficient.—From 3 pints to 2 quarts of fruit should yield 1 pint of juice. Seasonable.—This should be made in July or August.
Notes
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