Mrs Beetons Jams and Preserves Revisited
Raspberry Jelly
Raspberries
To each 600ml (1 pint) of Juice allow:
340g (12oz) Sugar
Let the raspberries be freshly gathered, quite ripe and picked from the stalks.
Put into a large jar, after breaking the fruit a little with a wooden spoon and place this jar, covered, in a saucepan of boiling water.
When the juice is well drawn, which will be in from 45 minutes to 1 hour.
Strain the fruit through a fine hair sieve or cloth.
Measure the juice and to every 600ml (1 pint) allow the above ratio of sugar.
Put the juice and sugar into a preserving pan, place it over the heat and boil gently until the jelly thickens when a little is poured on a plate.
Carefully remove all the scum as it rises.
Pour into sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
This jelly answers for making raspberry cream and for flavouring various sweet dishes, when, in winter, the fresh fruit is not obtainable.
Time: ¾ to 1 hour to draw the juice.
Sufficient: From 1.7- 25lt (3-4 pints) of fruit should yield 600ml (1 pint) of juice.
Seasonable: This should be made in July or August.
RASPBERRY JELLY
1589. INGREDIENTS - To each pint of juice allow 3/4 lb. of loaf sugar.
Mode - Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be in from 3/4 to 1 hour, strain the fruit through a fine hair sieve or cloth; measure the juice, and to every pint allow the above proportion of loaf sugar. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens when a little is poured on a plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream, and for flavouring various sweet dishes, when, in winter, the fresh fruit is not obtainable.
Time - 3/4 to 1 hour to draw the juice.
Average cost, from 9d. to 1s. per lb. pot.
Sufficient - From 3 pints to 2 quarts of fruit should yield 1 pint of juice.
Seasonable - This should be made in July or August.
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