This jelly is the most wondrous, jewel-like color and is superbly fruity, which makes it ideal for using as the filling in a layer cake. It also suits anyone who likes raspberries but hates their seeds.
MAKES: 1lb 10oz jelly
INGREDIENTS:
- 5 pints raspberries
- juice of ½ small lemon
- ¾ cup sugar for every 1 cup of juice
INSTRUCTIONS:
- Place the berries in a preserving pan with scant ½ cup water. Simmer the fruit for 5 minutes until soft, mashing the berries with a wooden spoon.
- Pour the fruit into a jelly bag, suspended over a measuring pitcher to catch the drips, and leave for several hours or overnight until the pulp left in the bag is almost dry.
- Allow ¾ cup sugar for every 1 cup of juice. Add the lemon juice to the raspberry juice and pour into a preserving pan. Add the sugar and stir over a gentle heat until it is completely dissolved, then turn up the heat and boil rapidly to reach setting point.
- Skim if necessary. Pour the jelly into hot, sterilized jars and seal.
