Fruit Jellies

Directions

1. 1
   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.
2. 2
   Soak the gelatine in the cold water.
3. 3
   Dissolve the sugar in the juice and boil up to 240 degrees F or the soft ball stage.
4. 4
   Add the lemon juice and gelatine.
5. 5
   Re-heat to 240 degrees 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.
9. 9
   Cut into cubes and roll in very fine confectioner's sugar.
10. 10
    Stand the sweets in a warm place overnight so that the sugar crystals adhers.