Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

RASPBERRY JELLY.

The juice of this fruit does not gelatinize readily on account of the quantity of mucilage which it contains; hence, for preparing a jelly by means of this fruit, it is necessary to add to one part of raspberries at least two parts of red or white currant juice. The jelly may then be obtained by following the directions stated for making currant jelly.