3 cup fresh cranberries
1 medium seedless orange, peeled and quarter, ed
1 package (10 oz) frozen sliced strawberries,, slightly tha
1/4 tsp ground cloves
1/4 tsp ground cinnamon
4 cup sugar
1/2 cup water
1 pouch (3 oz) liquid fruit pectin
Directions
In a food processor, combine the cranberries and orange quarters;
process until coarsely chopped. Add strawberries, cloves and
cinnamon; process until mixture is finely chopped. In a heavy large
saucepan, combine fruit mixture, sugar and water until well blended.
Stirring constantly over low heat, cook two minutes. Increase heat to
high and bring mixture to a rolling boil. Stir in liquid pectin.
Stirring constantly, bring to a rolling boil again and boil one
minute. Remove from heat;skim off foam. Pour into heat resistant jars
with lids. Makes about 3 pints of jam.
Servings: 3 pints
Berry Christmas Jam Recipe brought to you by Recipe Ideas
Categories: Christmas; Fruit; Holiday
The History of Recipes
Written cooking instructions as an idea can be traced back into antiquity, in truth as far back into history as ancient Egypt, and possibly even further. However, mostly, these ancient cook books were just simple hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian describing 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 tried it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs used many different aromatic flavours, including some familiar names for example thyme, fennel and parsley. Over the following few centuries, the powerful families of Europe tried to serve the most exotic meals, and as a result chefs and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes common in their social group. When we get to the 1900s, cooking books were increasing in popularity mostly as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this Berry Christmas Jam recipe.
