Ingredients
1 tsp unflavored gelatin
1 2/3 cup unsweetened apple juice
2 tsp lemon juice
1 cinnamon stick 1 long
1 drop each yellow & red food col.
4 tsp artificial sweetener equiv.*
Directions
* sweetener equivalent to 4 tsp sugar
Soften gelatin in 1/4 c apple juice. Combine remaining apple juice,
lemon juice, cinnamon stick and food coloring, if desired, in a
saucepan. Boil about 7 min to reduce by 1/3. Remove from heat. Stir
in sweetener and softened gelatin until it dissolves. Discard
cinnamon stick. Pour into a sterilized jar. Cover tightly. Store in
refrigerator.
Makes about 1 cup Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12
calories
Source: Choice Cooking, Canadian Diabetes Association Shared by
Elizabeth Rodier 6/93
Servings: 1 servings
Cinnamon Apple Jelly Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to read the history of meal recipes back into distant history, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which describe 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 and exhilarated. Later on, we find some interesting books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that is popular today, but instead recipes for the types of food on the tables of the rich people of that time. For the centuries that followed, the powerful and rich strove to offer the best banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down the recipes of their peers. By the advent of the twentieth century, cookbooks were greatly in demand due to more people being able to read, people having increased free time and being a little richer. The introduction of the TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Cinnamon Apple Jelly recipe.
