Fruit Jellies
Yield
6 servingsPrep
15 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pint |
raspberry juice
strained fresh |
* |
| 1 | pound |
loaf
sugar |
* |
| 1 | ounce |
gelatin, unflavored
powdered |
|
| 1 | x |
food coloring
if necessary |
*
|
| 2 | tablespoons |
water
cold |
|
| 10 | Drops |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raspberry juice
strained fresh |
* |
| 453.6 | g |
loaf
sugar |
* |
| 28.9 | ml/g |
gelatin, unflavored
powdered |
|
| 1 | x |
food coloring
if necessary |
*
|
| 3E+1 | ml |
water
cold |
|
| 1E+1 | Drops |
lemon juice
|
*
|
Directions
Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin.
Soak the gelatine in the cold water.
Dissolve the sugar in the juice and boil up to 240 degrees F or the soft ball stage.
Add the lemon juice and gelatine.
Re-heat to 240 degrees F and pour into a tin previously rinsed in cold water.
If the colour is pale add a few drops of cochineal before the end, but fresh fruit should give a brilliant colour.
When set, loosen the sides with a hot knife and stand the pan on a cloth wrung out of boiling water.
Turn the jelly out on to a board.
Cut into cubes and roll in very fine confectioner's sugar.
Stand the sweets in a warm place overnight so that the sugar crystals adhers.
