CookEat Recipe
Raspberry Juice Jelly
A clear raspberry jelly made by straining the fruit juice and cooking it with sugar, then chilling until set.
Method
Steps
Step 1
Sort and wash the twenty-five pounds ripe raspberries, discarding spoiled fruit and removing any stems. Pound almost to a pulp and put in a large enamelled or stainless-steel pan with the one quart cold water. Use equipment large enough for the full batch, and heat while stirring until the fruit is thoroughly softened and releases its juice.
Step 2
Press through a fine sieve into a clean vessel, then strain through clean food-safe cheesecloth into a nonreactive pan. Measure the actual recovered juice in quarts; the starting water is not the juice yield.
Step 3
Add one pound granulated sugar for every actual quart of strained juice. Stir until dissolved, then boil for a few minutes, stirring and skimming the surface as needed.
Step 4
Drop a little jelly onto a cold plate. When the drops are thick and do not spread like water, remove the pan from the heat. If the sample runs like water, cook a few minutes longer and test again.
Step 5
Pour into clean, lightly warmed, heat-safe small containers. Cool promptly and refrigerate at 40°F or colder within two hours; let the jelly set in the refrigerator for about four hours. Keep refrigerated or freeze in suitable containers with expansion space. Discard the whole container if mould or other spoilage appears.
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