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
Written recipes as a concept can be found back into distant history, in truth as far into history as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these early records were just very basic pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are some tablets in ancient Sumerian 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 people feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there are two interesting recipe books from the 1300s : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the curry that we all know today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as basil and rosemary. The introduction of these new herbs and spices created an eruption in manuscripts on cooking, most of which still exist in private libraries. Over the succeeding few centuries, the wealthy families of Europe tried to serve up the best banquets, and as a consequence, cooks and their collection of recipes were much in demand. Even so, it was during the 19th century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery books were increasing in popularity due to higher levels of literacy, people having increased spare time and a general increase in wealth. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Microwave Red Hot Apple Jelly recipe.
