The receipe calls for apricots, lots of sugar, water, some kind of citrus, pectin, and a liqueur. I spoke to a friend and she said her mother would cook the jam for an hour, leave it overnight, cook it again for an hour and that way the sugar would set with the fruit and Pectin wasn't necessary.
In the 7" round pot
Roughly chop two lbs apricots.
Top with two cups of sugar.
Juice and zest of one orange.
Cook in the summer position for two hours with the lid off so that some of the liquid can evaporate and allow the natural pectins to jell.
Let sit for twenty four hours in a dark place like your regular oven.
Cook in the summer position for two more hours.
The sugar caramelized, the jam set, however the flavor was closer to marmalade. When I redo this receipe I will only add a Tablespoon of orange juice next time. Store in the refrigerator in a bottle and use within two weeks. I don't know if it will last like a store bought jam since there may not be enough acidity.
Wednesday, July 6, 2011
Wednesday, March 16, 2011
Ginger orange tea
Five thin slices of ginger cut accross the stem.
Three or four leaves from an orange tree.
Three to four inches of associated twigs.
Tiny cutting of Fennnel if available- skip if you dont like the flavor.
Six cups of water.
Cook in the winter position for one hour.
Ginger is available at the farmers market from asian farmers almost year round.
Store in a bottle in the refrigerator and use within three days.
Three or four leaves from an orange tree.
Three to four inches of associated twigs.
Tiny cutting of Fennnel if available- skip if you dont like the flavor.
Six cups of water.
Cook in the winter position for one hour.
Ginger is available at the farmers market from asian farmers almost year round.
Store in a bottle in the refrigerator and use within three days.
Friday, February 4, 2011
Caulflower potato korma
Kormas are like a mole a thick sauce with nuts and spices.
Saute half a finely chopped large onion in the 5" oval unitl it changes color in a table spoon of oil. About six to ten minutes.
Top with
1/4 teapoon turmeric
1/2 teaspoon cayene
1 teaspoon coriander powder
1/2 teaspoon cumin powder
Two garlic cloves finely chopped
About half an inch ginger finely chopped
One large serrno pepper chopped in thin rings (leave out if too spicy.)
Fistfull of onion ground.
Half a cup tomato paste mixed with 1/2 cup water
Half a cup ground walnuts.
One cauliflower florets only broken into small pieces
Four small potatoes cut into half inch cubes
1 teaspoon paprika
1 table spoon oil
Salt to taste
Cook in the winter positon for two hours.
Mix and cook more if needed.
Top with a fist full of finely chopped coriander (cilantro) mix and serve over rice.
Saute half a finely chopped large onion in the 5" oval unitl it changes color in a table spoon of oil. About six to ten minutes.
Top with
1/4 teapoon turmeric
1/2 teaspoon cayene
1 teaspoon coriander powder
1/2 teaspoon cumin powder
Two garlic cloves finely chopped
About half an inch ginger finely chopped
One large serrno pepper chopped in thin rings (leave out if too spicy.)
Fistfull of onion ground.
Half a cup tomato paste mixed with 1/2 cup water
Half a cup ground walnuts.
One cauliflower florets only broken into small pieces
Four small potatoes cut into half inch cubes
1 teaspoon paprika
1 table spoon oil
Salt to taste
Cook in the winter positon for two hours.
Mix and cook more if needed.
Top with a fist full of finely chopped coriander (cilantro) mix and serve over rice.
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