Thursday, June 9, 2011

Raspberry Jelly

From Journal and messenger circa 1905

Allow one pint of water to every three pounds of berries, and simmer for a few minutes until the fruit is soft. Then strain out the juice and allow one pound of sugar to one pint of juice.
Let the juice boil rapidly for ten minutes, add sugar, which should be made very hot in the oven, and boil rapidly again for ten to twelve minutes.
Then pour into glasses, and seal the following day.
One third red current juice will make a firmer jelly.
This make a very delicious, rich crimson jelly.

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