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Raspberry Jelly


To each pint of juice allow 3/4 pound of loaf sugar.


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.

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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The Book of Household Management (1861).

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