Raisin Jelly

Name: Raisin Jelly
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.)

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.)

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.