Raspberry Jelly
- Raspberries, quite ripe
- Sugar
To each pint of juice, allow one pound of sugar.
Put the raspberries in a large jar after breaking them a little with a wooden spoon. Cover the jar and place in a saucepan of boiling water. When the juice is well drawn, approximately 45 glorious minutes to an hour, strain the fruit through a fine sieve or cloth. Measure the juice. Put the juice and sugar in a pan. Set on the stove and boil gently until the jelly thickens when a little is poured on a plate. Remove all the scum as it rises. Pour the jelly into small pots, cover and keep in a dry place.
Put the raspberries in a large jar after breaking them a little with a wooden spoon. Cover the jar and place in a saucepan of boiling water. When the juice is well drawn, approximately 45 glorious minutes to an hour, strain the fruit through a fine sieve or cloth. Measure the juice. Put the juice and sugar in a pan. Set on the stove and boil gently until the jelly thickens when a little is poured on a plate. Remove all the scum as it rises. Pour the jelly into small pots, cover and keep in a dry place.
Submitted by Jun 28, 2009
2 min 105 min 107 min
2 min 105 min 107 min