Fruit Jellies

1. 1

   Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin.

2. 2

   Soak the gelatine in the cold water.

3. 3

   Dissolve the sugar in the juice and boil up to 240 degrees F or the soft ball stage.

4. 4

   Add the lemon juice and gelatine.

5. 5

   Re-heat to 240 degrees F and pour into a tin previously rinsed in cold water.

6. 6

   If the colour is pale add a few drops of cochineal before the end, but fresh fruit should give a brilliant colour.

7. 7

   When set, loosen the sides with a hot knife and stand the pan on a cloth wrung out of boiling water.

8. 8

   Turn the jelly out on to a board.

9. 9

   Cut into cubes and roll in very fine confectioner's sugar.

10. 10

    Stand the sweets in a warm place overnight so that the sugar crystals adhers.

* Per serving · 4 servings · Values may vary.

No additional tips available.