Raspberry Jelly No. 2
A classic Victorian-era preservation method that transforms fresh raspberries into a crystal-clear, ruby-red jelly. This traditional recipe emphasizes a precise reduction technique, simmering the pure fruit juice to concentrate the flavor before adding sugar, ensuring a perfect set and intense berry taste. The result is a smooth, spreadable preserve that captures the bright, tart essence of summer berries, perfect for toast, scones, or pastry fillings.
Ingredients
- 2 pounds Fresh raspberries (Quantity estimated to yield sufficient juice.)
- 1 1/2 pounds Granulated sugar (Originally 'loaf sugar'. Exact amount depends on juice yield (ratio is 0.8 lbs sugar per 1 lb juice).)
Instructions
- 1Clean the fresh raspberries thoroughly. Place them in a bowl and crush them slightly to begin releasing their juices.
- 2Transfer the crushed berries to a non-reactive pot (stainless steel or enamel-coated; do not use chipped enamel or reactive metals). Place over low heat (originally 'embers') to heat gently until the juices flow freely and the fruit is soft.
- 3Wet a clean cloth or jelly bag and wring it out. Strain the fruit mixture through the damp cloth to separate the clear juice from the pulp. Weigh the extracted juice. For every 1.25 pounds (approx. 20 oz) of juice, measure out 1 pound (16 oz) of sugar.
- 4Return the clear juice to the clean non-reactive pot. Simmer gently for about 20 minutes to concentrate the liquid.
- 5Add the measured sugar to the hot juice. Stir constantly until the sugar is completely dissolved. Continue to boil until the mixture reaches the setting point (jelly stage). Pour into sterilized jars and seal.