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
It is quite feasible to follow the history of transcribed cooking instructions back into the far past, in truth as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these ancient cookbooks were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian which show the making 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 drank it feel blissful. Moving on, we have a couple of interesting cookery books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of the period. During the next few hundred years, the rich families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, the best chefs and their recipes were at a premium. However, it was during the 1800s that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this All Apple Or Apple Raspberry Jelly recipe.
