4 lb ripe concord grapes
1 cup water
7 1/2 cup sugar
1/4 cup powdered pectin
Directions
Squeeze the pulp from the grape skins into a preserving kettle,
reserving the skins. Add the water to the kettle and simmer,
covered, for 5 minutes. Strain the pulp to remove the seeds and
return to the kettle. Grind the reserved skins and add them to the
strained pulp. Stir in the sugar and pectin and bring slowly to a
full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir and skim for 5 minutes. Ladle into hot,
sterilized jars and seal immediately. Submitted by John Hartman
Indianapolis, IN 1996
Servings: 10 1/2 pints
Concord Grape Jam Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written cooking instructions as an idea can be traced way back into the distant past, in fact as far back into history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these ancient cookbooks were just very simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone 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 anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs made use of many spices, including many that are still in use today for example thyme, rue and parsley. For the decades that followed, the rich families of Wesstern Europe strove to serve the most extravagent meals, and as a consequence, chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes of their peers. The arrival of television brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Concord Grape Jam recipe.
