Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Raspberry Jelly.

Take, say, 6 quarts of ripe raspberries. Put in kettle over fire so the juice will flow for 15 minutes. Strain through thin cloth and let stand for five minutes, so it will set. Then measure the juice. To every pint of juice add 1 pound of sugar, and to every pound of sugar add ½ ounce corn starch. Put on stove to boil for 10 minutes.