Fruit Jellies

Ingredients

some hours to reduce any moisture
1/2 pt strained raspberry
1 lb loaf sugar
1 oz powdered gelatin
2 tb water
10 drops lemon juice
1/2 pint pure strained blackcurrant syrup
1 oz granulated sugar
1 pure glycerine
6 glucose
1 oz powdered gelatine soften the gelatine in a little water
6 sandwich tin with water
1 in diameter
2 pounds granulated sugar in
220 gives finer crystals suitable for cherries

Instructions

and over the fruits held down by the wire cake rack. Cover with a cloth and leave for at least 12 hours. Then, if you have a crystallising tray, draw off the liquid. Otherwise, gently lift your tray of fruits from the baking tin. In eigher case place the fruits in a warm cupboard to thoroughly dry off once more. They should be covered with shimmering crystals of a size to suit your taste, according to the original temperature of the syrup. You will be left with a quantity of syrup which cannot be used again for crystallising. It can, however be used to make delicious toffee or to sweeten stewed fruits. Used with apples in lieu of sugar, it gives a unique flavour to an Apple Cake.