Saturday, December 22, 2007

Making Marmelade and SNOW! ~ Marmelade Makken en SNEEUW!

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copyright, Judith Nijholt-Strong
"Tangerine study", Graphite pencil on Bristol vellum.

I'm helping "mom" make orange marmelade (sinaasappelmarmelade). My human "Oma" (grandmother) loves it, so each year she gets a big jar of it for Christmas (Kerst).

Cutting and pressing the oranges.

Here's the simple recipe (recept) that we (oops, I mean "mom") uses. It's supposed to be easy, and it is, but it takes quite some time to get the white pith out of the orange shells...much more than an hour.
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Orange Marmelade
Ingredients:
6-8 small oranges, weighing about 550g
juice of 1 lemon
1.4 litres water
1.1kg granulated sugar

"Mom's" method:
- Remove the pulp, pits and juice from the oranges and whir them all up in a blender or food processor.
- Clean the white pith from the empty orange shells. Get as much of the white pith out as you can ("mom" is very picky about this) , as the pith makes marmelade bitter and we don't want that!
- Slice the cleaned out orange peels into very, very thin strips - size of very thin matchsticks.
- Put the orange pulp, pits and juice mixture into a large soup pot with the water and juice of the lemon (make sure not to get any lemon seeds in this).
- Over medium-low heat, add the sugar and stir to dissolve.
- While it's still on medium-low heat, plunk in the sliced orange peels. Stir.
- Turn up the heat and bring to boil for a 10-15 mins. Then turn down the heat and let simmer for about 1.5 hours ... stir occasionally. Skim off any foam that comes to the surface.
- After 1.5 hours simmering, the mixture should be reduced by half. Keep it on the low heat while you test for consistency.
- Put a litte of the marmelade on a cold plate and place in the refridgerator for a few minutes to test if it's thick enough ... jelly-like. If not thick enough, cook about 15-20 minutes longer and test again. If you have to keep doing this to get the right thickness, then just repeat... but don't cook on high heat! You don't want to burn the sugar.
- When it's just right, put the marmelade into clean, heat sterilized, glass jars. You don't have to seal the jars with wax if you know the marmelade will be used right away. We don't wax seal them.
Enjoy!
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I enjoyed playing with the oranges (sinaasappels) before they were cut!

Oops! one rolled off the table...
Lucky for me, the marmelade came out tasting perfect and without cat hairs in it! heehee! Anyway, I'm sure the marmelade will be a hit with "Oma", even if I did sort of get in the way.

We have loads to do before Christmas, so the pictures from "Mom & Dad's" December vacation in France will have to wait!

SNOW! SNEEUW!
In the meantime, it did snow here two days ago!!!
Taken yesterday morning, this is the view from our back deck (vlonder) over the small canal (sloot) towards the little neighborhood skating pond (schaatsvijver).

©2007. Judith Nijholt-Strong
Same scene, but from today when the sun came out!

©2007. Judith Nijholt-Strong
The snow was very lovely, but oh so cold on my little cat paws (kattenpootjes) !

©2007. Judith Nijholt-Strong
I forgot to put on my klompen (clogs /wooden shoes) . It doesn't look like we'll have a white Christmas, but this was fun for a couple of days.

Have to go wrap some presents now...

Doei (bye) ,
Sacha

About the drawing at the top of this post:

This drawing, done from life, was created on Bristol vellum paper in graphite pencil. It's not really an orange, but a tangerine (clementine) ... have to get that Vitamin-C into you at this time of year. :-) ~ Judy

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1 comment:

paris parfait said...

Judy, gorgeous photos and art. Happy holidays to you and yours. xo

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