Raspberry Jellies
A jammy, sweet confection to take you joyfully into the New Year!
Hands-on time 25min, plus setting. Cooking time about 25min. Makes about 64
◆ 600g (1lb 5oz)
raspberries ◆ 600g (1lb 5oz) granulated sugar, plus extra to sprinkle ◆ 60g (2½oz) liquid
pectin, we used Certo ◆ 2tsp fresh lemon juice you will also need ◆ A digital
thermometer
1 Line a 20.5cm (8in) square tin with baking parchment. Purée the raspberries in a food processor or blender. Strain through a fine sieve into a large heavy bottomed pan, working the pulp well. Discard seeds. Stir in the sugar. 2 Heat gently, stirring, to dissolve the sugar. Turn up the heat and bubble the mixture, stirring frequently, until it reaches 114°C on a digital thermometer – this takes about 15-20min. 3 Add the pectin and lemon juice and boil for 2min, stirring constantly. Scrape into prepared tin. Leave to cool and set. This should take about 5hr. 4 Lay a sheet of baking parchment larger than the tin on a work surface and sprinkle generously with granulated sugar. Invert tin on to baking parchment, remove tin and peel off lining parchment. Sprinkle over more granulated sugar. Slice into 2.5cm (1in) squares using a large sharp knife or stamp out small shapes. Working a couple at a time, toss in granulated sugar and enjoy. PER SQUARE 41cals, 0g protein, 0g fat (0g saturates), 10g carbs (10g total sugars), 0g fibre GET AHEAD Make up to 5 days ahead. Store uncovered (in a single layer is ideal) on baking parchment and re-toss in granulated sugar before serving, if needed.