1 cup red raspberry juice
2 cup bottled apple juice
5 1/4 cup sugar
1 sure-jell pectin
1/2 tsp butter or margarine
Directions
Recipe by: Jo Merrill
Pour juices into a 6-8 quart kettle. Measure sugar into a separate
bowl. Add the Sure-Jell and butter to juices. Bring mixture to a full
rolling boil over high heat, stirring constantly. Quickly stir sugar
into juices and bring the mixture back to a full rolling boil--boil
for 1 minute while stirring constantly. Mixture will rise to within 2
inches of the top of the pan so make sure you stir continuosly.
Remove from the heat and skim off foam with a spoon. Fill jars to
1/8th inch from top. Wipe jar rims then cover with flat lids. Screw
lids on tightly. Use a water bath to finish sealing. Recipe (from
Bonnie Trigg of Oceanside) was a prize winner at the 1994 Del Mar, Ca
county fair.
Servings: 6 servings
Apple & Raspberry Jelly Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
We are able to track the history of meal recipes back into ancient history, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move on, there are two books which were published in the 1300s ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that appears on menues today, but rather accounts of the types of meals prepared for the upper classes of that time. During the next few centuries, the wealthy families of Europe strove to lay on the most extravagent meals, and consequentially cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes common in their social group. By the advent of the 20th century, recipe publications are starting to become popular mostly as a result of better eduction, more free time and a general increase in wealth. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Apple & Raspberry Jelly recipe.
