Fruit Jellies

Directions

1. 1

   1/2 pt Strained fresh raspberry -juice 1 lb Loaf sugar 1 oz Powdered gelatin Colouring if necessary 2 tb Cold water 10 Drops lemon juice Ras

2. 2

   Soak the gelatine in the cold water

3. 3

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

4. 4

   Add the lemon juice and gelatine

5. 5

   Re-heat to 240 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