Ingredients
5 cup chokecherry juice
8 1/2 cup sugar
1 package mcp pectin
1/2 cup lemon juice
Directions
Mix cherry juice and lemon juice together with pectin. Let boil 3
minutes. Add sugar and cook, stirring constantly, until juice drops
heavy from spoon. Should boil 5 to 8 minutes to jell. Skim and pour.
Hint: Make jelly on a clear day instead of cloudy/stormy.
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NOTES : Billings Gazette, 1/24/96 Recipe By
:
Servings: 4 servings
Chokecherry Jelly Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Historians have traced the existence of recipes way back into history, at least as far back as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves to more modern times there were two recipe books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is popular today, but instead descriptions of the types of food on the menues of the rich and wealthy people of that time. By the arrival of the twentieth century, cookery publications are in great demand, mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Chokecherry Jelly recipe.
