2 cup water
6 oz frozen apple juice, thawed
1 3/4 oz powdered fruit pectin, 1 pk
3 3/4 cup sugar
1 red pepper, crushed,to taste
1/8 tsp red food coloring
Directions
Stir the water, apple juice concentrate and pectin in a 3-quart
saucepan, until the pectin is dissolved. Heat to boiling, stirring
constantly. Add the sugar and red pepper then heat to a rolling boil,
stirring constantly. Remove from the heat and strain. Add the red
food color. Immediately pour into hot sterilized jars or glasses or
freezer containers. Cover tightly and cool. Refrigerate no longer
than 4 weeks or freeze no longer than 2 months. Serve with meat.
Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of
frozen grape juice concentrate for the apple juice concentrate. Omit
the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6
oz) frozen tangerine juice concentrate for the apple juice
concentrate. Omit red pepper and food color.
Servings: 4 servings
Apple-Pepper Jelly Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Historians have tracked the existence of recipes way back into history, in truth as far as early Egypt, and quite possibly further than that. In practice though, these, old cook books were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts are a few clay 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 those who drank it feel `blissful`. During Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius recounts how the ancient Romans used a good variety of spices, including some that we all recognise for example bay, fennel and parsley. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the holy lands, such as rosemary and coriander. These new foods and tastes created an eruption in cookery books, most of which are kept safe in private collections. By the arrival of the 1900s, cookbooks are greatly in demand mostly due to better eduction, people having more free time and disposable income. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Apple Pepper Jelly recipe.
