4 cup apple juice (takes about 3 pounds a, pples and 3 cups
2 tbsp strained lemon juice, if desired
3 cup sugar
Directions
To prepare juice: Select about one-fourth firm-ripe and three-fourths
fully ripe tart apples. Sort, wash, and remove stem and blossom
ends; do not pare or core. Cut apples into small pieces. Add water,
cover and bring to boil on high heat. Reduce heat and simmer for 20
to 25 minutes, or until apples are soft. Extract juice.
To make jelly: Measure apple juice into a kettle. Add lemon juice and
sugar nd stir well. Boil over high heat to 8 degrees above the
boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat, skim off foam quickly. Pour jelly immediately into
sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses.
From: The Ball Blue Book Shared By: Pat Stockett
Servings: 3 servings
Apple Jelly Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
It is possible to follow the history of `recipes` far back into distant history, certainly as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to academics is a collection of clay tablets in Sumerian 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 making drinkers feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient cooks made use of a wide range of spices and herbs, including many that are still in use today for example bay, fennel and parsley. Later, we find a couple of recipe books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian food that is popular today, but instead recipes for the types of meals on the menues of the upper classes of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created a surge in publications on food, many of which are kept safe in private collections. For the decades that followed, the powerful and wealthy competed to serve the most extravagent meals, and consequentially the best chefs and their recipes were at a premium. Even so, it wasn`t until the 1800s that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes common in their social group. By the time we get to the 20th century, cookbooks are highly popular as a result of better eduction, people having increased spare time and having more disposable income. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Apple Jelly recipe.
