Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pt Fresh raspberry juice --
- strained
1 lb Loaf sugar
1 oz Powdered gelatin
Coloring if necessary
2 tb Water -- cold
10 dr Lemon juice
Blackcurrant Jujubes:
1/2 pt Pure blackcurrant syrup --
- strained
1 oz Granulated sugar
1 tb Pure glycerine
6 tb Glucose
1 oz Powdered gelatin
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. Soak the gelatin in the cold water. Dissolve the
sugar in the juice and boil up to 240 F or the soft ball stage. Add
the lemon juice and gelatin. Re-heat to 240 F and pour into a tin
previously rinsed in cold water. If the color is pale add a few
drops of cochineal before the end, but fresh fruit should give a
brilliant color. When set, loosen the sides with a hot knife and
stand the pan on a cloth wrung out of boiling water. Turn the
jelly out on to a board. Cut into cubes and roll in very fine
confectioner's sugar. Stand the sweets in a warm place overnight
so that the sugar crystals adhers.
Blackcurrant Jujubes
Soften the gelatin in a little water. Dissolve the sugar and
glucose in the juice - very slowly, over gentle heat. Add
glycerine and bring to boiling point. Remove from heat, add gelatin
and stir until dissolved. Re-heat but do not boil. Rinse a 6"
sandwich tin with cold water; pour the jelly mixture in. Proceed as
in second paragraph of directions for Raspberry Jellies. This is a
very good sweet for irritated throats.
Fruit Jellies
All juicy fruits in season make delicious sweets. Proceed as for
Raspberry Jellies, using coloring when necessary to enhance the
natural tint. Redcurrants, gooseberries ~ both green and red -
blackberries, hips and pineapples are just a few to be tried.
Fresh pineapple must be well cooked if used with gelatin, as it
contains a natural digestant which dissolves gelatin.
Two methods of Crystallising:
CRYSTALLISING CANDIED FRUIT
(This is the chapter that the author said to use for crystallising
the jellies. I assume where it says fruit you would substitute
jellies.) A sparkling finish is much sought after in this class of
sugar work, so here are two recipes-one very simple, the other
correct and of lasting quality.
SIMPLE CRYSTALLISING
Dip each fruit very quickly into boiling water-just in and
out-drain it on blotting-paper or butter muslin. Have ready
sufficient sieved granulated sugar spread upon a sheet of paper to
accommodate the fruits. Roll them gently about in the sugar until
completely coated. Leave in a dry, warm situation for some hours
to reduce any moisture. They will have a satisfying appearance,
glistening in the light.
ADVANCED CRYSTALLISING
A crystallising tray is much to be desired for this purpose, but to
improvise, a baking tray, deep and able to accommodate two wire
cake racks on top of each other, will serve very well. Carefully
measure how much liquid will be required to cover the fruits when
they rest in the tin. Place one rack in the baking tin, arrange the
fruits upon it so that they do not touch each other or the side of
the pan. Place the second rack feet upwards upon the fruits,
holding them gently in place. Cut a piece of greaseproof paper the
exact size of the interior of your saucepan. Fold it across and
across, then nip the centre point out leaving a hole about 1" in
diameter. Make a syrup by dissolving 2 pounds of granulated sugar
in 1 pint (20 ounces) of water. This is your basic recipe- increase
it proportionately if the amount will not cover the fruits in the
tin. They must be entirely immersed. Bring the syrup to a boil and
strain it through muslin wrung out in hot water. Return the syrup
to the saucepan, bringing it up rapidly to 220-225 F, remembering
that the higher temperature gives larger crystals, and is good for
imposing fruits, while 220 F gives finer crystals suitable for
cherries, grapes and nuts. Put the pan where it won't be jarred in
the slighest degree, covering the actural syrup with the prepared
circle of paper. Steam will escape through the central hole.
Agitation of the pan will result in a "grainy" syrup, so tread
warily. When slightly cool-about 15 minutes-tilt the saucepan so
that the syrup flows gently around and over the fruits held down by
the wire cake rack. Cover with a cloth and leave for at least 12
hours. Then, if you have a crystallising tray, draw off the liquid.
Otherwise, gently lift your tray of fruits from the baking tin.
In eigher case place the fruits in a warm cupboard to thoroughly
dry off once more. They should beicovered with shimmering crystals
of a size to suit your taste, according to the original temperature
of the syrup. You will be left with a quantity of syrup which
cannot be used again for crystallising. It can, however be used to
make delicious toffee or to sweeten stewed fruits. Used with apples
in lieu of sugar, it gives a unique flavour to an Apple Cake.
