Categories: Candies 
      Yield: 6 servings 
  
    1/2 pt Strained fresh raspberry 
           -juice 
      1 lb Loaf sugar 
      1 oz Powdered gelatin 
           Colouring if necessary 
      2 tb Cold water 
     10    Drops lemon juice 
  
  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. Soak the gelatine in the cold water. 
  Dissolve the sugar in the juice and boil up to 240 F or the soft ball 
  stage. Add the lemon juice and gelatine. Re-heat to 240 F and pour 
  into a tin previously rinsed in cold water.  If the colour is pale 
  add a few drops of cochineal before the end, but fresh fruit should 
  give a brilliant colour. When set, loosen the sides with a hot knife 
  and stand the pan on a cloth wrung out of boiling water.  Turn the 
  jelly out on to a board.  Cut into cubes and roll in very fine 
  confectioner's sugar.  Stand the sweets in a warm place overnight so 
  that the sugar crystals adhers. Blackcurrant Jujubes 1/2 pint pure 
  strained blackcurrant syrup 1 oz granulated sugar 1 tablespoon pure 
  glycerine 6 tablespoon glucose 1 oz powdered gelatine Soften the 
  gelatine in a little water.  Dissolve the sugar and glucose in the 
  juice - very slowly, over gentle heat.  Add glycerine and bring to 
  boiling point. Remove from heat, add gelatine and stir until 
  dissolved. Re-heat but do not boil. Rinse a 6" sandwich tin with cold 
  water; pour the jelly mixture in. Proceed as in second paragraph of 
  directions for Raspberry Jellies. This is a very good sweet for 
  irritated throats. Fruit Jellies All juicy fruits in season make 
  delicious sweets.  Proceed as for Raspberry Jellies, using colouring 
  when necessary to enhance the natural tint. Redcurrants, gooseberries 
  ~ both green and red - blackberries, hips and pineapples are just a 
  few to be tried.  Fresh pineapple must be well cooked if used with 
  gelatine, as it contains a natural digestant which dissolves 
  gelatine. Two methods of Crystallising: CRYSTALLISING CANDIED FRUIT 
  (This is the chapter that the author said to use for crystallising 
  the jellies. I assume where it says fruit you would substitute 
  jellies.) A sparkling finish is much sought after in this class of 
  sugar work, so here are two recipes-one very simple, the other 
  correct and of lasting quality. SIMPLE CRYSTALLISING Dip each fruit 
  very quickly into boiling water-just in and out-drain it on 
  blotting-paper or butter muslin.  Have ready sufficient sieved 
  granulated sugar spread upon a sheet of paper to accommodate the 
  fruits. Roll them gently about in the sugar until completely coated. 
  Leave in a dry, warm situation for some hours to reduce any moisture. 
  They will have a satisfying appearance, glistening in the light. 
  ADVANCED CRYSTALLISING A crystallising tray is much to be desired for 
  this purpose, but to improvise, a baking tray, deep and able to 
  accommodate two wire cake racks on top of each other, will serve very 
  well.  Carefully measure how much liquid will be required to cover 
  the fruits when they rest in the tin. Place one rack in the baking 
  tin, arrange the fruits upon it so that they do not touch each other 
  or the side of the pan.  Place the second rack feet upwards upon the 
  fruits, holding them gently in place. Cut a piece of greaseproof 
  paper the exact size of the interior of your saucepan. Fold it across 
  and across, then nip the centre point out leaving a hole about 1" in 
  diameter. Make a syrup by dissolving 2 pounds of granulated sugar in 
  1 pint (20 ounces) of water. This is your basic recipe- increase it 
  proportionately if the amount will not cover the fruits in the tin. 
  They must be entirely immersed. Bring the syrup to a boil and strain 
  it through muslin wrung out in hot water. Return the syrup to the 
  saucepan, bringing it up rapidly to 220-225 F, remembering that the 
  higher temperature gives larger crystals, and is good for imposing 
  fruits, while 220 F gives finer crystals suitable for cherries, 
  grapes and nuts. Put the pan where it won't be jarred in the slighest 
  degree, covering the actural syrup with the prepared circle of paper. 
  Steam will escape through the central hole. Agitation of the pan will 
  result in a "grainy" syrup, so tread warily. When slightly cool-about 
  15 minutes-tilt the saucepan so that the syrup flows gently around 
  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.