Raspberry Jelly

Gelee de Framboises

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • To Every Pound of Berries, a Half Pound of Sugar

Method

To every pound of raspberries allow a half of a pound of sugar. Put the Berries in a porcelain-lined kettle, and cover them with the sugar and let them stand for two hours. Then set over a moderate fire and bring the mixture to a boiling point. Skim while boiling; pour immediately into cups and glasses, and cover tightly and place in a cool, dry place.