2 lb kiwi fruit, peeled
1 juice of 1 lemon
3 cup sugar
2 tbsp unsalted butter
1 cup liquid pectin
Directions
Green food coloring, if desired Superfine sugar
Line an 8 x 10-inch pan with wax or parchment paper.
In a food processor or blender, combine fruit, lemon
juice and 1 cup sugar.
Puree. It may be necessary to do this in batches. Pass
the liquid through a food mill or fine strainer into a
large saucepan. Add remaining sugar; stirring
constantly, bring to a boil. Boil for 3 minutes; add
butter; still stirring, boil 3 minutes more. Remove
from heat and stir in pectin and a few drops of
coloring, if desired.
Pour into prepared pan and allow to set overnight in
cool place. Cut into attractive shapes and roll in
sugar. Store in a cool place in airtight containers
with wax paper separating the layers. Will keep up to
1 week.
Makes about 2 lb.
Source: Gifts From The Pantry By Annette Grimsdale
Servings: 2 servings
Kiwi Fruit Jellies Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Experts have traced the existence of recipes far back into ancient history, at least as far back into recorded history as ancient Egypt, and possibly even further. However, these, ancient cook books were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language 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 making those who drank it feel blissful. During the time of the Roman Empire a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks used a good variety of spices and herbs, including some that we all recognise like bay, rue and asafoetida. As our culinary historical trip moves on a few more years there were a couple of interesting books which date from the 1300s ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that is served today, but instead recipes for the types of food cooked for the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cuisine, such as basil and coriander. The introduction of these new foods and spices caused an eruption in manuscripts on cookery, the majority of which are now in private libraries. By the arrival of the 20th century, cookery books are in high demand, mostly due to higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Kiwi Fruit Jellies recipe.
