Raspberry Jelly

Ingredients

• To each pint of juice
• 3/4 lb loaf sugar

Instructions

1. Let the raspberries be freshly gathered, quite ripe, and picked from the stalks;
2. 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.
3. 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.
4. 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.
5. This jelly answers for making raspberry cream, and for flavouring various sweet dishes, when, in winter, the fresh fruit is not obtainable.