4 cup bottled apple juice
1 package powdered pectin
4 cup sugar
1/4 cup red hot cinnamon candies
Directions
Combine apple 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 12 to 14 minutes). Stir twice.
Remove from oven; add sugar and cinnamon candies, stirring well.
Return to microwave: cook until mixture returns to a rolling boil,
about 10 to 12 minutes, stirring occasionally. Boil hard 1 minute.
Remove from oven. Skim foam if necessary. Pour hot into hot,
sterilized jars, leaving 1/4 inch head space. Adjust caps. Process
5 minutes in boiling water bath. Do not attempt to process in
microwave oven. Yield: 6 half pints.
From: Ball Blue Book Shared By: Pat Stockett
Servings: 6 servings
Microwave Red Hot Apple Jelly Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Microwave
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into distant history, certainly as far back as the early Egyptians, and maybe even further. Having said that, sadly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of 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 blissful. Moving our culinary historical trip onwards, we find two interesting books published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of meals on the menus of the rich people of that period. Over the following few centuries, the powerful and wealthy competed with each other to serve the most extravagent banquests, and as a result cooks and their recipe collections were highly sought after. Even so, it was during the 19th century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and writing down the recipes of their peers. When we get to the 1900s, cook books were in high demand, as a result of increased literacy, people having more free time and being a little richer. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Microwave Red Hot Apple Jelly recipe.
