CookEat Recipe
Raspberry Jelly
A clear raspberry jelly set in a mould, with Marsala and rum.
Method
Steps
Step 1
Gather the ingredients: About 1 kg ripe raspberries, enough to obtain 500 g finely strained juice; 667 g caster sugar; 5 g food-grade citric acid; 300 ml water; 100 ml Marsala; 15 ml rum; Food-grade leaf gelatine: use the manufacturer quantity for a firm unmoulded set of the measured 600 ml liquid plus 15 ml rum, accounting for sugar, acidity and alcohol as directed; 5 ml neutral oil for the mould.
Step 2
Sort and wash the raspberries, discarding spoiled fruit. Crush in a stainless-steel saucepan and bring to a boil, stirring; simmer for 5–10 minutes until softened. Strain through a clean fine jelly bag, then filter the juice again through a fresh closely woven food-safe cloth until no seeds or pulp remain. Keep the straining period brief; refrigerate at 4°C or colder if the juice must wait. Weigh out exactly 500 g juice, reserving any surplus for another use; if necessary, prepare more fruit to reach that weight.
Step 3
Bring the 500 g strained juice to a boil. Gradually stir in the sugar and citric acid, stirring along the bottom until the sugar dissolves. Boil briskly for 2–3 minutes, watching closely and stirring so it does not catch; avoid prolonged reduction. Skim any foam.
Step 4
Cool the syrup promptly. Measure 200 ml for the jelly. Refrigerate the unused syrup at 4°C or colder and use within 3 days from cooking, or freeze it promptly.
Step 5
Choose gelatine quantity for a firm set using the package instructions and actual liquid volume: 300 ml water+200 ml prepared syrup+100 ml Marsala+15 ml rum. Soak the leaves in cold water for about 5 minutes or as directed, then squeeze them gently. Warm the 300 ml water and dissolve the soaked gelatine in it without boiling. Mix thoroughly with the 200 ml syrup, then add the Marsala and rum.
Step 6
Lightly oil a decorative mould large enough for the mixture and wipe away excess. Pour in the jelly, refrigerate promptly at 4°C or colder for at least 6 hours until firmly set. Briefly warm the outside of the mould without letting water enter, then unmould onto a serving plate. Serve cold and use within 3 days from preparation of the syrup. This dessert contains alcohol.
Step 7
Fresh raspberry jelly — use these ingredients instead: 300 g very ripe raspberries; 200 g caster sugar; 300 ml water, divided into 200 ml and 100 ml; 45 ml rum; Juice of 1 lemon; Food-grade leaf gelatine, using the manufacturer quantity for a firm unmoulded set of the measured final mixture, allowing for fruit acidity and alcohol as directed on the package; 5 ml neutral oil for the mould.
Step 8
Wash the raspberries under running water, remove the stalks and discard spoiled fruit. Crush the berries and squeeze through a clean food-safe cloth to extract the juice, leaving seeds and pulp behind.
Step 9
Boil the sugar with 200 ml of the water for 10 minutes over moderate heat without caramelising it. Mix with the raspberry juice and lemon juice, then strain again through a closely woven food-safe cloth. Bring the strained fruit mixture briefly to a rolling boil as a modern juice-safety step, then remove from the heat and let cool until warm.
Step 10
Measure the strained juice-and-syrup mixture and include the reserved 100 ml water and the stated alcohol when calculating the final volume. Choose the gelatine quantity from your specific product instructions for a firm moulded fruit-and-alcohol jelly; leaf sizes and strengths differ. Soak the measured leaves in cold water for about 5 minutes, or as their package directs, then squeeze out excess water. Warm the reserved 100 ml water gently and dissolve the soaked leaves in it without boiling. Stir thoroughly into the warm fruit mixture, then add the alcohol last. Do not boil the mixture after adding gelatine.
Step 11
Lightly coat a decorative mould large enough for the measured mixture with the neutral oil, wiping away excess. Pour in the mixture and refrigerate promptly at 4°C or colder for at least 6 hours, preferably overnight, until firmly set. To unmould, dip the outside briefly in warm water without letting water enter the jelly, then invert onto a serving plate. Serve cold, keep refrigerated and use within 3 days. This dessert contains alcohol.
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