Raspberry Jelly for Flavouring Creams


  • Juice of raspberries, 4 lbs.: 5 minutes.
  • Sugar, made hot, 5 lbs5 minutes.


Take the stalks from some quite ripe and freshly-gathered raspberries, stir them over the fire until they render their juice freely, then strain and weigh it; or press it from them through a cloth, and then strain it clear; in either case boil it for five minutes after it is weighed, and for each pound stir in a pound and a quarter of good sugar reduced quite to powder, sifted, and made very hot; boil the preserve quickly for five minutes longer, and skim it clean. The jelly thus made will sufficiently sweeten the creams without any additional sugar.