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
Written cooking instructions as an idea can be found way back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient recipes were just simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius compiled a few documents describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and dessert, something we still use today. Aspicius also informs us how the cooks of Roman times used many aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Closer to modern times, there were two interesting books which were published in the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals cooked for the nobility of that period. In the fifteenth century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as coriander, basil and rosemary. These new culinary innovations created a surge in publications on food, most of which are kept safe in private collections. During the succeeding few centuries, the rich and powerful families of Europe competed with each other to serve the most extravagent banquests, and because of this chefs and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes of the day. By the arrival of the 1900s, cookery publications are in high demand, as a result of higher levels of literacy, increased leisure time and being a little richer. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Apple & Cider Jelly recipe.
