Raspberry Jelly Recipe ingredients

• 1 pint of raspberry juice
• 1 pound of loaf sugar

To prepare this Raspberry Jelly Recipe, first to draw the juice from the berries, put them in a jar, and bruise them slightly; then place the jar in a pan of boiling water and keep it boiling gently until the juice flows freely. Lay a piece of muslin in a fine sieve, and pour the juice into it until no more flows; then turn the fruit into the sieve, and leave it to let the juice drain away from it, but it must not be pressed or the juice will be muddy. Measure the juice carefully, and add the sugar in lumps, in the quantity given. Let it boil gently, and skim it carefully. When it has boiled for half an hour, pour a teaspoon on a cold plate, and if it sets the jelly is done; if not, let it boil a little longer. Put it in small pots, and cover when cold in the usual way. The flavor is much improved by one part of red currant juice being used to two parts of raspberry.