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.
- 500 gm (about 5 punnets) raspberries
- 120 gm white sugar, plus extra for dusting
- ¼ cup corn syrup (see note)
- 50 gm powdered gelatine
- 1Place 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).
- 2Combine 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.
- 3Rinse 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.
- 4Lay 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.
Corn syrup is available from health food stores and select delicatessens.