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
It is possible to read the history of `recipes` way back into ancient history, in truth as far back as ancient Egypt, and possibly even further. In practice though, mostly, these old cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef describes how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, mint and dill. For the decades that followed, the rich families of Europe tried to offer the most exotic meals, and consequentially chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing the recipes of their peers. By the time we get to the 1900s, recipe books were starting to become popular mostly due to better eduction, more spare time and having more money. |
We hope you enjoy this Apple & Cider Jelly recipe.
