2 lb cooking apples, washed
1/2 pt dry cider
1 finely grated rind 1 lemon
9 oz granulated sugar
Directions
makes 12 oz aprox
1. roughly chop the apples(including the skin and core) and put them
in a large heatproof bowl add the cider and lemon rind, then
partially cover the bowl with microwave clingfilm. microwave on high
for 10-12 minutes until the apples are soft, stirring twice during
cooking.
2. puree the apples in a food processor then pour into large nylon
sieve placed over a bowl leave to drip for 2 hours set the drained
pulp aside for the apple and rum spread measure the apple juice there
should be about 1/2 pint but if necessary make up to half a pint with
some cold water
3. pour the apple juice into a medium sized heatproof bowl and stir
in the sugar microwave uncovered on high for 8-9 minutes until a
teaspoon of the jelly dropped on to a chilled saucer forms a skin
after 1 minute carefully pour the jelly into a clean warm jar and
cover with a waxed paper disc allow to cool then cover with a lid
Servings: 12 servings
Apple & Cider Jelly Recipe brought to you by Recipe Ideas
Categories: Apple; Beverages; Fruit
The History of Recipes
We are able to track the history of meal recipes far back into the distant past, in fact as far back as ancient Egypt, and potentially, even further back. Having said that, sadly, these old recipes were just very simple hieroglyphic instructions for preparing food.
During the time of the Roman Empire a roman called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cooking, including basil and rosemary. The introduction of these new tastes was responsible for an outbreak in books on cookery, the majority of which are now in private collections. By the arrival of the 20th century, cooking books are in high demand, as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Apple & Cider Jelly recipe.
