RASPBERRY JELLY

Ingredients

• Currants (or raspberries) (Originally currants. Recipe adapted for raspberries.)
• 1 pint Granulated sugar (For every pint of juice, use a pint of sugar.)

Instructions

1. 1If using raspberries, gently wash and pick over the fruit, removing any stems or debris. Place the fruit in a preserving kettle or large pot.
2. 2Gently crush the fruit with a wooden masher to release the juice. Cook slowly until the fruit turns white and the liquid drips slowly from a spoon. Stir frequently to prevent scorching.
3. 3Remove from heat. Place a jelly bag (or several layers of cheesecloth) over a large bowl. Carefully pour the fruit mixture into the bag and let it drip overnight to extract the clear juice.
4. 4The next morning, measure the juice. For every pint of juice, measure a pint of granulated sugar. Place the sugar in a flat pan and heat in a preheated oven at 200°F (93°C) to warm it.
5. 5Pour the juice into a kettle or pot and bring to a boil. Add the warmed sugar and stir until dissolved. Once boiling, remove from heat and skim off any foam. Repeat this skimming process three times.
6. 6Test the liquid with a syrup gauge to see if it registers twenty-five degrees. Alternatively, let a spoonful of the mixture cool slightly and drip from the spoon; if it jells, it's ready.
7. 7Strain the hot jelly into sterilized jelly glasses and seal according to your preferred method.