The beauty of this is that you can enjoy all the flavour of raspberry jam without the annoying little pips getting stuck in your teeth!
Ingredients for Raspberry Jelly:
- 4 lbs (1.8 kg) raspberries
- 1 pint (600 ml) water
- ¾ lb (338 g) sugar per pint of juice obtained.
Method for Raspberry Jelly:
- Wash and drain the raspberries.
- Pick over to remove any unsound fruit and stalks.
- Put into a pan with the water and stew until the fruit is soft and pulpy.
- Test for pectin.
- Turn into a jelly bag and leave to strain overnight.
- Measure the juice and heat in a pan.
- Add ¾ (338 g) warmed sugar per pint of juice, stirring until all the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
General Information on Making Jelly Preserves
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
Pectin is the main agent that causes jams, jellys and marmalades to set. Pectin is known as a gelling agent. Different fruits contain different amounts of pectin and that pectin level will also vary according to the season and also the ripeness of the...