Raspberry Jelly for Flavouring Creams

Instructions

1. Take the stalks from some quite ripe and freshly-gathered raspberries, stir them over the fire until they render their juice freely, then strain and weigh it; or press it from them through a cloth, and then strain it clear.
2. In either case boil it for five minutes after it is weighed, and for each pound stir in a pound and a quarter of good sugar reduced quite to powder, sifted, and made very hot.
3. Boil the preserve quickly for five minutes longer, and skim it clean.
4. The jelly thus made will sufficiently sweeten the creams without any additional sugar.
5. Proportions: Juice of raspberries, 4 lbs.: 5 minutes. Sugar, made hot, 5 lbs.: 5 minutes.