Raspberry Jelly

Ingredients

• 4 pounds Fresh raspberries (Choose ripe, freshly picked berries. Quantity estimated to yield approx. 3 pints of juice.)
• 2 pounds Granulated sugar (Originally 'loaf sugar'. Amount may vary based on juice yield (use 2 lbs sugar per 3 pints juice).)
• 1 gallon Water (For the boiling water bath (not added to the fruit).)

Instructions

1. 1Clean the raspberries thoroughly and remove any stems. Lightly crush the berries and place them into a stoneware jar or heatproof ceramic bowl.
2. 2Cover the jar with a lid. Place the jar into a deep pot filled with boiling water (double boiler method), ensuring the water level is high but does not enter the jar. Simmer over a slow fire until all the juice has been extracted from the berries.
3. 3Pour the contents of the jar into a hair sieve or a fine wire sieve lined with muslin cloth. Allow the juice to drip through naturally without squeezing or pressing the fruit, to ensure the jelly remains clear. If the juice is very thick or cloudy, dip a white cloth in hot water, wring it out, and strain the juice through it a second time.
4. 4Measure the strained juice. For every 3 pints (6 cups) of juice, add 2 pounds of granulated sugar. Place the mixture in a non-reactive preserving pan (originally tin-lined copper). Cook over medium heat, stirring occasionally with a silver or wooden spoon. Skim off any scum that rises to the surface. Boil until the jelly sets (sheets from the spoon or reaches 220°F/105°C).
5. 5Immediately pour the hot jelly into sterilized jars. Allow to cool completely before sealing. Store in a cool, dry place.
6. 6Don't waste the fruit pulp left in the sieve! If the residue is not completely dry, weigh it and mix with half its weight in sugar. Cook this mixture to make a simple raspberry jam.