Sugared raspberry jellies
Humidity slows down the setting of these jellies. If you’re making them on a very humid day, allow more setting time. Roll jellies in sugar just prior to serving. Unsugared jellies will keep in an airtight container for up to a week. You’ll need to start this recipe a day ahead.
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Serves
14
Cooking Time
Prep time 45 mins, cook 10 mins (plus draining, setting)
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500 gm
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(about 5 punnets) raspberries
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120 gm
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white sugar, plus extra for dusting
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¼ cup
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corn syrup (see note)
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50 gm
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powdered gelatine
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1
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Place raspberries in a saucepan over medium-high heat and cook gently until juices are released (about 5 minutes), transfer to a sieve placed over a bowl and stand for 30 minutes or until juices are drained to yield 200ml (do not press, discard solids).
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2
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Combine raspberry juice, sugar and corn syrup in a saucepan over medium heat and stir until sugar dissolves. Meanwhile, combine gelatine and ½ cup cold water in a bowl, stir to combine and stand until gelatine is soft. Add to raspberry mixture, stir until gelatine dissolves, then remove from heat.
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3
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Rinse a 7.5cm x 22cm loaf pan with cold water (don’t dry, this helps jelly turn out). Pour raspberry mixture into pan and stand for 6 hours or overnight at room temperature.
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4
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Lay a piece of baking paper on a work surface and scatter over a layer of sugar. Run the tip of a wet knife around sides of jelly and carefully turn out onto sugar. Cut into 14 squares and toss to coat fully in sugar. Serve immediately.
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Note Corn syrup is available from health food stores and select delicatessens.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles