Ingredients
STRAWBERRY
3 3/4 cup crushed fruit (2 qt)
1/4 cup lemon juice
7 cup sugar
1 package certo liquid *
YIELD 7 1/2 CUPS
Directions
* NOTE pk means 1 pouch containing 85 ml. ** Afood processor may be
used.
1. Wash jars and lids in hot soapy water, rinse and sterilize jars
and lids by (1) boiling in water for 15 minutes (leave in water til
needed.) Lids may be sterilized by placing in boiling water and
boiling 5 minutes(leave in warm water til needed.) Utensils should
also be sterilized.
2. Stem and crush well, one layer at a time, fully ripe berries.
Seive half of pulp to remove seeds if desired.
3. Using a liquid measuring cup, measure the exact amount of prepared
fruit required and add to a large 4 to 8 qt pan. The pan should be no
more than half full to allow mixture to reach a full rolling boil.
Add lemon juice if required. 1/8 tsp butter may be added to reduce
foaming.
4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar
specified and mix well.
5. Place pan over high heat; bring to a full rolling boil and boil
hard for 1 minute, stirring constantly. Remove from heat.
6. At once stir in Certo liquid.
7. Skim off foam with a metal spoon. Stir and skim for 5 minutes.
8. Pour quickly into prepared jars leaving 1/4 inch head room.
9. Seal jam at once with 2 piece metal lids or paraffin wax.
NOTE: Recipes using fruits with seeds 1/2 the fruit may be put
through a seive, if desired.
Typed at you by The MoM!
Servings: 1 servings
Cooked Strawberry Jam - Certo Liquid Recipe brought to you by Recipe Ideas
Categories: Fruit; Jam
The History of Recipes
It is quite feasible to trace the history of recipes way back into ancient history, at least as far back into history as pharonic Egypt, and quite possibly further than that. However, in the main part, these old cookbooks were just basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a collection of tablets in ancient 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 making people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius created a collection of scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals were split into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the Roman cooks used a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. During the following few centuries, the rich families of Europe competed with each other to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes of the day. By the advent of the 1900s, cooking publications are in great demand, as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Cooked Strawberry Jam Certo Liquid recipe.
