2 cup Cranberries
1 cup Concentrated apple juice
1/4 cup Lemon juice
3 oz Liquid pectin (regular)
5 tbsp Glycerine
1 tbsp Unfl.gelatin or 2 tb.freezer
Directions
Wash and pick over cranberries, discarding any that are soft. Place
in a deep saucepan and add fruit juices. Cover and simmer for about
20 minutes, until fruit is soft. Mash to break up any berries left
whole.
Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for
1 minute. Remove from heat. Skim and pour into hot, sterile pint
jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process
in boiling water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or
freeze for later use. Makes 3 1/2 cups.
VARIATION: You can substitute 1/2 cup low-methoxy pectin solution
and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
but add calcium after removing from heat. If you plan to freeze the
jelly, be sure to use the full amount of gelatin.
NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg
sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without
diabetic replacement.
Use the full amount of gelatin for very firm jam or for freezing.
Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
Third Edition 1993.
Shared but not tested by Elizabeth Rodier, Oct 93
Servings: 1 servings
Cranberry Jelly Recipe brought to you by Recipe Ideas
Categories: Spreads; Diabetic; Low-Fat/Cal
The History of Recipes
Academics have traced the existance of recipes back into distant history, at least as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount 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 those who drank it feel exhilarated. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef tells us how the ancient cooks were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs for example thyme, rue and dill. In the fifteenth century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an explosion in manuscripts on cooking, most of which are now in private collections. During the succeeding few hundred years, the wealthy 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. Even so, it wasn`t until the 19th century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and publishing the recipes of their peers. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Cranberry Jelly recipe.
