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Raspberry Jelly
- Makes
2½ pounds
- Difficulty
Medium
Published 1980
This jelly, which can be used as soon as it is cold but which will keep for six months, was used in many sweets, but the following Delight of Raspberries is the most unusual. Both recipes come from a Cheshire manuscript of 1600.
Ingredients
3 lb 1½ kg 2½ cups 6
Method
Extract the juice from the raspberries, using a juice extractor, blender or sieve, and strain to remove the pips. Stir in the sugar and when it has dissolved bring to the boil. Boil briskly for 7 minutes. Pour while hot into heated pots, jars or small soufflé dishes from which it can be easily turned out. When cold, the jelly will be firmly set. The jars must be sealed while hot unless the jell
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