Raspberry Jelly

Ingredients

• equal quantities of raspberries and currants
• a cup of sugar

Method

1. 1

   Put raspberries and currants in kettle and mash, then bring slowly to a boil, stirring frequently.

2. 2

   When all the juice is cooked out strain through a jelly bag, allowing it to drip overnight.

3. 3

   In the morning, press the fruit into another bowl for a less clear jelly.

4. 4

   To each cup of fruit juice allow a cup of sugar.

5. 5

   Stir till sugar is dissolved, then place over fire.

6. 6

   When it boils, draw back and skim, put over fire and boil again, draw back and skim, boil and skim a third time.

7. 7

   Pour into sterilized glasses.

8. 8

   When cool, place in a sunny window and cover with paraffin when firm.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 81. The excerpt below is the record exactly as published.

RASPBERRY JELLY. Raspberries. Currants. Sugar. Use equal quantities of raspberries and currants. Put in kettle and mash, then bring slowly to a boil, stirring frequently. When all the juice is cooked out strain through a jelly bag, allowing it to drip over night. In the morning put the drips to one side and press the fruit into another bowl which will give a less clear jelly. To each cup of fruit juice allow a cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.