6 cup peeled-cored-sliced apples
1 tbsp lemon juice
1 lemon, thinly sliced
4 cup sugar
1 cup water
1 package pectin
2 tsp ground nutmeg
Directions
This is NOT jam. I like to use these warmed as a side dish (like
escalloped apples). This is from the Ball Blue Book.
Mix apples, water, lemon juice in large pot. Simmer covered 10 min.
Stir in pectin and bring to full rolling boil, stir frequently. Add
lemon slices/sugar and bring to full rolling boil again and boil for
1 min, stir frequently. Remove from heat and add nutmeg. Pour into
hot jars or cool and put into freezer containers. If canning, process
10 min in boiling water bath. Yield 6 half pints. IF FREEZING, MAKE
SURE YOU COOL FIRST, IT WILL BE HOT ENOUGH TO MELT PLASTIC !!!! (I
speak from experience !)
Servings: 1 servings
Apple Preserves Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Food historians have found proof that recipes existed way back into antiquity, at least as far back into history as early Egypt, and quite possibly further than that. In practice though, in the main part, these ancient cookbooks were just basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe in existence, according to food historians is a collection of stone tablets in ancient Sumerian which recount 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 drinkers feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and dessert, something we still use today. This early Roman chef tells us how the ancient chefs were skilled in the use of many aromatic flavors, including some familiar names like thyme, rue and parsley. As our culinary historical trip moves on a few more years there were some recipe books which appeared in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals served to the upper classes of the time. In the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab countries, including spices like basil and coriander. The introduction of these new tastes was responsible for a surge in recipe manuscripts, most of which still exist in private collections. By the arrival of the 1900s, cookery publications are in great demand, mostly as a result of more people being able to read, people having increased free time and having more money to spend. Like it or not, the introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Preserves recipe.
