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
Food historians have proved the existance of recipes far back into the distant past, in fact as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these early cook books were just basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in ancient Sumerian 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 having made people feel exhilarated and blissful. As our culinary historical trip moves on a few more years we find some books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that appears on menues today, but instead descriptions of the types of meals enjoyed by the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy land, such as parsley and basil. The introduction of these new culinary ideas created an increase in cookery books, some of which are kept safe in academic collections. Over the following few hundred years, the upper classes strove to serve up the most exotic meals, and consequentially cooks and their recipe collections could command a high salary. However, it was during the nineteenth century the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording popular recipes of the day. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this All Apple Or Apple Raspberry Jelly recipe.
