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 can trace the history of `recipes` far back into history, certainly as far into history as the ancient Egyptians, and maybe further still. Having said that, mostly, these early cook books were just primitive hieroglyphic instructions for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents describing recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans made use of a good variety of herbs, including a few that will be familiar to modern chefs for example thyme, mint and dill. Later on, we find a couple of interesting recipe books which date from the 14th Century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that is served today, but rather accounts of the types of food on the tables of the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from the Middle-East, including parsley and basil. The introduction of these new foods and spices created an explosion in manuscripts on food, some of which still exist in private cookery archives. By the advent of the twentieth century, cook books were in high demand, mostly due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Apple & Raspberry Jelly recipe.
