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Raspberry Jelly


Select red raspberries that are firm and if possible, not quite ripe. Set them over a slow fire after crushing them with a potato masher. Boil five minutes, then strain through a jelly bag and measure. Use the same measure of sugar. Boil the juice fifteen minutes, add the sugar and boil five minutes. Or to each three pints of raspberry juice add one pint of currant juice and proceed as for currant jelly. Strawberries are used the same as raspberries, selecting firm, solid fruit that is practically ripened, if possible. It may also be combined with apple juice instead of currant juice, if liked.


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Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

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