[NEDERLANDSTALIGE VERSIE]
e-mail 
gemeentehuis@neede.nl
BASIC RECIPES:
[NEDERLANDSTALIGE VERSIE]
e-mail gemeentehuis@neede.nl
MAKE YOUR OWN JAM, IT ISN'T DIFFICULT!
Make your own jam, a complicated and time-consuming duty? Come on! That's a fairy tale. It's very easy! This is the basic recipe:
Buy some kilo's of soft fruit. Do it before weekendclosing. At that time the fruit is cheap , because the greengrocer can not keep the fruit till monday.
Remove all the things you do not want to find again on your sandwich. Wash the fruit, but keep it dry.
Bring to the boil the fruit in a large pan. If the mass bubbles, add the sugar. ( 800 gramme sugar in every kilogramme clean fruit.)
Bring to the boil again. If it bubbles, skim it and pour the hot mass in clean jamjars. Shut the jars with a screw-cap and turn them upside down for a while. That's done!
For the making of jelly juice is the base. You can squeeze the fruit with a strainer or you can use a juice(centrifugal)machine.
You can also use a kitchenmachine or you can make puree with a stick-mixer and strain the juice. You can do that this way: Put the puree on a thin white cloth in a strainer above a pan. Leave it for one night.
To reach the jam-stage (thickness) you have to use jellysugar. Add the sugar to the cold juice. After that stir it up and bring to boil and cook. Mind the length of time writen on the packaging!
MARMALADE: FLESH, JUICE AND PEEL IS WANTED
Orange marmalade is made with a special kind of orange: "Seville Oranges". They appear (in Britain) on the market in late January and are available only for a couple of weeks. They are quite unlike dessert oranges.
You need: 1 kilogramme oranges, 2,5 kilogramme sugar and 3 litre water.
Wash the fruit. Halve the fruits, squeeze them, and put the juice into a bucket.
The pips etc. that got retained in the gate of the squeezer, you put into a nylon bag. Use the bowl of a spoon to scrape the remaining membranes out of the peels, and add those to the nylon bag too.
Shread about a third of the peels with a sharp knife, and mince the rest. Put the shredded and minced peels into the bucket along with the juice. Tie up the nylon bag and put that in also.
Add 1,5 litre of cold water. Cover the bucket and leave it for 24 hours. This soaking is an essential part of the recipe!
Put the contents of the bucket, including the nylon bag of pips, into a jamkettle, and add 1,5 litre of water. Bring to boil, and simmer gently for as long as is required to get the shredded peels tender (an hour or more) When the peels are properly tender, it's time to remove the bag of pips (allowing any liquid in the bag to drain back into the jam kettle: it contains pectin that helps the jam to set well). The contents of the bag will be discarded.
Add the sugar into the jam kettle and bring back to boil, stirring to make sure the sugar does not catch on the pan. When the sugar is fully dissolved, bring the pan to a full rolling boil and keep it boiling. If a white scum forms on the surface, skim it off and discard it.
With experience one learns to recognize the developments, in terms of the appearance of the jam and the slightly sticky sound of the bubbling, but it's difficult to describe them: you just have to keep taking samples onto a cool plate and see what they do (half an hour of brisk boiling would not be untypical). When the samples start to form a distinct skin on the test plate, the marmalade is "done" and should be taken off the heat. While still hot, ladle it into (screw top) jars.
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