Fruit Jellies - raspberry juice strained

Method

• 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 gelatine in the cold water.
• Dissolve the sugar in the juice and boil up to 240 degrees F or the soft ball stage.
• Add the lemon juice and gelatine.
• Re-heat to 240 degrees F and pour into a tin previously rinsed in cold water.
• If the colour is pale add a few drops of cochineal before the end, but fresh fruit should give a brilliant colour.
• 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.