3 cup pitted red cherries
1 cup water
2 tsp lemon juice
3 cup sugar
1/4 cup powdered pectin
1/2 tsp almond extract
Directions
Combine cherries, water, lemon juice and pectin in a 3-quart,
microwave safe bowl. Cover with plastic wrap or waxed paper and
bring to a boil in the microwave oven on high setting (about 8
minutes). Remove from the oven and stir in remaining ingredients.
Cover; place in the microwave oven; and return to a boil on high
setting (about 6 minutes). Stir and return to microwave, uncovered.
Cook 3 minutes. Stir and return to microwave oven, uncovered. Cook
3 minutes or until preserves sheet from spoon. Remove from oven; skim
foam if necessary. Pour hot into hot jars, leaving 1/4 inch head
space. Adjust caps. Process 10 minutes in boiling water bath. Do
not attempt to process in microwave oven. Yield: about 3 half pints.
From: Ball Blue Book Shared By: Pat Stockett
Servings: 6 servings
Microwave Cherry Preserves Recipe brought to you by Recipe Ideas
Categories: Fruit; Microwave
The History of Recipes
It is possible to track the history of written recipes far back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, early records were just very basic pictorial instructions for food preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which show the baking 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 drank it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of documents describing recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. He also recounts how the Romans used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and dill. Later, we find a couple of interesting books published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that appears on menues today, but instead accounts of the types of meals prepared by the cooks of the rich people of the time. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the East, such as rosemary and coriander. These new culinary innovations prompted a surge in recipe books, some of which are kept safe in private cookery archives. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Microwave Cherry Preserves recipe.
