4 1/2 cup blueberries, fresh or frozen
7 cup sugar
2 tbsp lemon juice
1 grated zest of 2 large lemon
3 3-oz pouches liquid pectin
Directions
Pick over the fresh blueberries to remove any stalks and rinse under
cold water. Drain well and place in a large heavy-bottomed saucepan.
(Do not rinse or thaw the frozen berries.) Crush the berries slightly
with a potato masher or pestle. Stir in the sugar, lemon juice, and
zest. Bring to a boil over medium-high heat, stirring often. When the
mixture reaches a full boil, cook for 1 minute. Stir in the pectin.
Return to a full boil, then cook for another minute. Ladle into hot,
sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and
put the lids on top of the jars. Process in a boiling water bath for
about 5 minutes. Remove from the water and cool completely at room
temperature. Makes about 6 cups. Source: "An Edible Christmas (A
Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C Submitted By Z@FYBITS.COM (Z PEGASUS) On FRI,
23 JUN 1995 143558 GMT
Servings: 1 servings
Blueberry-Lemon Jam Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to trace the history of written recipes way back into ancient history, in truth as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, mostly, these ancient cook books were just primitive hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian which recount 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 drinkers feel blissful. As we move into Roman times 25BC a man called Apicius compiled some documents which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also tells us how the early Romans were skilled in the use of a wide range of spices, including a few you will know for example thyme, mint and asafoetida. As we move on, we have a couple of interesting cookery books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food served to the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including parsley and basil. These new foods and tastes caused an eruption in recipe books, many of which are kept safe in academic collections. During the next few centuries, the wealthy families of Europe tried to serve the most exotic banquets, and because of this the best cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and publishing recipes of the day. By the advent of the 20th century, recipe books were increasing in popularity due to higher levels of literacy, more leisure time and a general increase in wealth. The revolution that is television brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Blueberry Lemon Jam recipe.
