Raisin Jelly
A rich, amber-colored jelly made from dried raisins or currants, extracting their concentrated sweetness and flavor through a slow reduction process. This traditional preserve transforms simple dried fruit into an elegant, clear spread with a deep, complex taste balanced by a touch of fresh lemon juice. Originally set with isinglass, this modernized version uses gelatin to achieve a firm, sliceable consistency perfect for toast or desserts.
Ingredients
- 3 pounds Raisins or dried black currants (Originally '1.5 seer' (approx 3 lbs). Use Amburi, Kishmish, or black currants.)
- 10 cups Water (Originally '2.5 seer' (approx 10 cups) for boiling the fruit.)
- 1 cup Granulated sugar (Originally '1 pasher' (approx 1 cup).)
- 2 1/2 tablespoons Unflavored gelatin powder (Originally '2 tolas isinglass'. Substituted with gelatin for modern convenience.)
- 1 cup Water (for gelatin) (Originally '2.5 seer' was used to boil raw isinglass. Reduced to 1 cup for modern gelatin.)
- 4 teaspoons Lemon juice (Divided use.)
More recipes using Raisins
RAISIN WINE, No. 1
This simple raisin wine recipe offers a taste of history, perfect for those interested in traditional winemaking. The recipe uses readily available ingredients and a straightforward method, resulting in a subtly sweet and flavorful wine. The process involves simmering or boiling raisins with water, allowing the flavors to meld, and then straining the mixture for a refreshing homemade beverage.
RAISIN WINE, No. 2
This recipe offers a taste of history with a simple, homemade raisin wine. The sweet and fruity wine is made with just a few ingredients, including raisins, sugar, and lemon, and requires minimal effort. The result is a refreshing and slightly tangy beverage, perfect for a warm day or as a unique addition to your home bar. The recipe is easy to follow and yields a satisfying, homemade wine.
RAISIN BREAD
This classic Raisin Bread recipe offers a comforting and satisfying treat, perfect for breakfast or a snack. The bread features a tender crumb studded with sweet raisins, creating a delightful contrast of textures and flavors. Made with a simple dough, this recipe is easy to follow and results in a delicious, homemade bread that's sure to please.
Steamed Raisin Pudding
A classic steamed pudding with raisins, molasses, and a hint of spice, served with a creamy sauce.
Instructions
- 1Clean the raisins or dried currants thoroughly. Wash them well in water and break them into small pieces by hand.
- 2Place the prepared raisins in a tin-lined or non-reactive pot. Add 10 cups of cold water, cover, and place over high heat (originally hot coals). Boil until the raisins become very soft and mushy.
- 3Remove from heat. Mash the raisins thoroughly with a wooden spoon to release all pulp and flavor. Return the mashed mixture to the pot and simmer again, stirring occasionally, until the liquid reduces to approximately 2 cups (1 seer). Remove from heat.
- 4Strain the mixture through a clean cloth, squeezing the raisins tightly to extract every bit of juice. Discard the dry pulp. In the extracted juice, dissolve the sugar. Strain this sweetened juice again through a thick cloth that has been dipped in hot water and wrung out.
- 5Dissolve the gelatin in 1 cup of water (warm or prepare according to package instructions). Add 2 teaspoons of lemon juice to this mixture. (Note: The original recipe boiled isinglass in water to dissolve and clarify it; modern gelatin dissolves easily).
- 6Combine the gelatin water with the strained raisin juice in the pot. Place over heat. After about 15 minutes of simmering, add the remaining 2 teaspoons of lemon juice. Continue to boil and skim off any scum that rises to the top. Reduce the mixture until you have exactly 1 pint (2 cups) of liquid remaining.
- 7Immediately pour the hot liquid into a mold or glass jar. Let it cool completely, then cover. The jelly will set firmly by the second or third day.
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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.
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