6 lemons
1 1/2 cup water
1/8 tsp baking soda
5 cup sugar
1 pouch liquid pectin
Directions
Remove peel from lemons; discard white membrane and cut rind into
slivers. Section lemons, remove seeds, and chop pulp. Set aside.
Combine rind, baking soda, and water in a saucepot. Cook, over medium
high heat, until mixture boils, stirring frequently. Add sugar and
reserved fruit, stirring well. Cook until mixture reaches a full,
rolling boil, stirring occasionally. Boil hard 1 minutes. Remove from
heat; stir in pectin. Skim foam. Let stand for 5 minutes, stirring
occasionally to distribute fruit. Pour into hot jars, leaving 1/4
inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling
water bath. Yield: about
4 half pints. (960 mL)
From: Ball Blue Book Shared By: Pat Stockett
Servings: 6 servings
Lemonade Marmalade Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
Recipes as an idea can be observed back into antiquity, certainly as far back as the early Egyptians, and potentially, even further back. However, these, early cookbooks were just very basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the early Romans used many different spices, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Moving our culinary historical trip onwards, there are a couple of interesting recipe books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is served today, but instead descriptions of the types of food enjoyed by the nobility of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and spices created an eruption in publications on food, many of which still exist in private collections. By the arrival of the 20th century, cook books are greatly in demand mostly as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Lemonade Marmalade recipe.
