Raspberry Jelly (Method 3)
This traditional Raspberry Jelly captures the vibrant essence of fresh berries in a clear, ruby-red preserve. By carefully crushing and straining ripe raspberries, the pure juice is combined with high-quality sugar to create a smooth, trembling texture perfect for spreading on toast or serving with desserts. The double-straining method ensures a crystal-clear finish that highlights the natural tartness and sweetness of the fruit.
Ingredients
- 2 pounds Fresh raspberries (Selected and cleaned.)
- 2 cups Granulated white sugar (Originally '1 sheth' (approx 1 lb/1 seer). Adjusted to match fruit ratio.)
- 1/4 cup Water (Estimated quantity to assist in crushing fruit.)
Instructions
- 1Clean the raspberries thoroughly. Place them in a large bowl and crush them very well to release their juices.
- 2Strain the crushed raspberries through a fine mesh sieve or cheesecloth to extract all the liquid. Discard the seeds and pulp.
- 3Measure the juice (you should have approximately 2 cups). Pour the juice into a preserving pan and add the sugar. Heat gently until the sugar is completely dissolved, then strain the mixture once more to ensure clarity.
- 4Return the strained liquid to the pan and boil rapidly until the setting point is reached (about 220°F/105°C). Pour into sterilized jars and store in a cool place to set.