Raspberry Jelly

Preparation info
  • Makes

    2½ pounds

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

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.


  • 3 lb ( kg) raspberries, to give cups (6


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