RASPBERRY JELLY
This vibrant raspberry jelly is a delightful way to preserve the fresh, sweet flavor of summer raspberries. Following the traditional method, this recipe creates a clear, shimmering jelly perfect for spreading on toast, scones, or using as a glaze. The process involves extracting the juice, adding sugar, and achieving the perfect set for a classic, homemade treat.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 7Strain the hot jelly into sterilized jelly glasses and seal according to your preferred method.