Apricot-Raspberry Jam Recipe

Ingredients

2 lb apricots, peeled, pitted, and mashe
1 pt raspberries: (2 cups), mashed
6 cup sugar
1/4 cup lemon juice
1 tbsp butter or margarine
3 oz liquid fruit pectin, 1 pouch


Directions

In a large saucepot, combine the apricots and raspberries. Stir in the
sugar, lemon juice, and butter. Bring to a boil, over high heat,
stirring constantly. Add the pectin. Bring to a rolling boil and
boil for 1 minute, stirring constantly. Spoon into jars prepared for
cooked jam.

YIELD:

7 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0
Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram

NOTE:

This is one of the jams that can be prepared and sealed according to
the directions in the cookbooks for storing jams sealed.


Servings: 7 servings

 

 

Apricot-Raspberry Jam Recipe brought to you by Recipe Ideas


Categories: Fruit


The History of Recipes

It is possible to follow the history of `recipes` far back into history, at least as far as the ancient Egyptians, and maybe further still. However, sadly, these early records were just simple hieroglyphic instructions for meal preparation.

In fact, the oldest recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian describing 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 anyone who tried it feel blissful and exhilarated.

Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks used a good variety of spices and herbs, including a few you will know for example thyme, fennel and parsley.

For the decades that followed, the powerful and rich houses competed with each other to serve up the most exotic banquets, and because of this the best cooks and their recipe collections became highly prized. Nevertheless, it was during the 1800s that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and publishing the recipes of their peers.

By the time we get to the 20th century, cook books are in high demand, mostly due to higher levels of literacy, people having more leisure time and disposable income.

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We hope you enjoy this Apricot Raspberry Jam recipe.

 


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