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📝 Description
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🥘 Ingredients
To each pint of juice allow 3/4 lb. of loaf sugar.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Raspberry Jelly this week, eager to transform my backyard raspberries into something jar-worthy. I was genuinely surprised by how long it took to draw the juice—nearly the full hour—but the reward was a beautifully rich, deep-pink liquid that smelled like summer. This recipe is a keeper for any weeknight cook looking to make the most of seasonal berries. The process is straightforward, and the resulting jelly is delightful. I found the scum removal a bit of a chore, but it's a small price to pay for a pantry staple that's far superior to anything store-bought. I've already got plans to use it as a base for a boozy cocktail this weekend.
