Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts of clear raspberry juice
- 8 pounds of sifted lump sugar
- 97 kept as short a time as possible on the fire
- one night
- 4 ozs
- 7 lbs
Directions
kept as short a time as possible on the fire, and for that reason let your fires be perfectly bright before you use them.
254.— Raspberry Jelly.
Take 4 quarts of clear raspberry juice, add to it 8 pounds of sifted lump sugar, set it on a clear fire in your preserving pan, stir it with the spatter to keep it from burning ; let it rise, then take it from the fire, skim it, set it on the fire again, and let it rise three or four times, skimming it each time. If, on taking out the skimmer, small flakes hang from it, it is of a proper consistency and may be put into jars. When cold cover it with writing-paper dipped in brandy, and bladder them over.
255. — Black Currant Jelly.
Pick black currants from the stalks as well and in as short a time as you can, then put them into strong earthen jars or stew pots, cover them well over and set them in a slow oven for one night; next morning put them into the jelly-bag, and as soon as drained, which will be in three or four hours, mea- sure the juice. To each pint of juice take 1 lb. 4 ozs. of sifted loaf sugar, boil and skim it as before. You may if you think proper clarify the sugar, but this is a much easier way.
256. — Red Currant Jam.
Pick red currants until you have 7 lbs., then force the whole of them through a splinter sieve, to which add 7 lbs. of sifted lump sugar ; boil this very well over a brisk fire for twenty minutes, stirring it all the time with the spatter. This is very useful for tartlets, cheaper than rasps, and a much better colour. Put it into jars, cover them with paper dipped in brandy and bladder them over.
257. — Apple Jelly.
Take codlin apples, cut them very thin across, fill your pre-