2 unsweetened apple juice concentrate, or another ble
1 dry pectin for jams and jellies
1 made with little or no sugar
Directions
~-Patially thaw concentrate and add enough water to make 1 quart; pur
into a 5-6 quart pan. Add pectin; stir until dissolved, about 10
minutes. Scrap e the pan sides often. --On medium-high heat, sit
until boiling. On high heat bring to a rolling boil that can't be
stirred down; boil exactly one minute. Off the heat, sk im off foam.
Pour hot liquid into 1-2 cup jars to within 1/2 inch of rims. --Wipe
rims clean, then cover with lids. Let jelly cool; serve or chill up
to 3 months. Makes 4 cups. These have a base of fruit juice
concentrate so make sure that you purchase concentrates that have no
added sugars. These do not save calories but for some people they are
more refreshing and digest easier
Servings: 32 servings
All-Apple Or Apple Raspberry Jelly Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into the far past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these early cook books were just primitive pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to food historians is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. During the time of the Romans a man called Apicius created a number of documents describing recipes cooked by the Romans. In his scrolls, he tells us how the meals were split into starters, main meal and desserts, a very modern way of dining. Aspicius also recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including a few you will know like bay, mint and asafoetida. Moving our culinary historical trip onwards, we have a couple of interesting recipe books published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that we all know today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful. In the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an eruption in books on cookery, the majority of which are kept safe in academic collections. When we get to the 1900s, cooking publications are in high demand, as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this All Apple Or Apple Raspberry Jelly recipe.
