I arrived at the age 42 years without ever having done before two interesting things: write a book and making jam. In the first
not say much. E 'come alone, almost by chance, without which we'd never even thought of.
It is written, it is printed, every now and reread it, some change, but I like it. Talk of past wars, I bombard my head and I never cease to learn. Sometimes it's like someone else had written.
Another question is the jam.
There is a plant in the garden of figs, near the old brick wall of the shed, there is a perfectly exposed in the south and collect all the rays of the sun arrives.
Figs are a godsend, very sweet, very delicious, but fragile as the life that you take every day with the knowledge that the next one might already be gone.
But nobody in my family loves figs too, but me. From June to October, establishes a competition between myself and the plant of fig. I do my best, but the tree above me: it produces more than I can eat with a relentless commitment and therefore, in the end, she always wins.
The normal consumption of figs is already too complicated thing. The fruit should be served at maximum ripeness and then it's sugary jelly, soft mousse that melts in your mouth at the first contact. But you can not go beyond that, too is an afternoon of ours is to be thrown away, unused, and even a little 'repellent. Anticipate too much to eat is also silly because the fruits do not ripe only give a faint idea of \u200b\u200bwhat will be the right time. It 'just as impossible to try to keep them for more than a day or two and savor the best solution is freshly picked from the tree, having chosen one by one depending on the state of maturation. Is resigned to sacrificing a lot.
Then last summer, during dell'estenuante battle, I thought of a way to continue the race even in winter, when I can eat, but the plant can not produce and I decided to make jam!
Well, make a jam is not a small matter if you have never ventured. And if you like me to cook an omelet is a major complication, it takes a special character.
In any case I recovered from books and the Internet three or four versions of the recipe and I started to work.
The first question was regarding the definition, "but they say marmalade or jam?" Just to clarify I took the dictionary and I have consulted: as it says jam and marmalade are synonymous, so it is like saying the same thing, but I still think, whilst not being thorough. I read a cookbook that according to the "classification of the Community" is the only one that is jam made with citrus fruits. For all other fruits is said to jam. So "technically" I was going to make a jam. What bad luck! I liked it better the jam, marmalade is too sophisticated, too commercial. Marmalade is more childish. Okay, decided! The mine will be "fig jam Viotto" so I do not sell, I have to eat me.
The first production consisted of five experimental jars, according to the recipe that it planned to leave the figs to soak in water for a day, then cook them with sugar and vinegar slowly, time and patience. Turn, turn the pan with a wooden spoon, the result was excellent and the five jars have not stood the test of the winter because I finished it was still autumn.
Without the second production of nine pots, I have experienced, because at that point it was inevitable. Find recipes here and there I tried the jam (sorry, jam) of bananas - not bad, but maybe too sweet and exceedingly energy - then the variant with figs and spices - especially taste - the green tomato (but not fried and away train stop) and the wine jelly made with apples and wine, in fact, a jam and then "technically" true, namely that oranges, figs and after, as goodness, head straight to the second place.
But nothing above the figs, then so good that I wanted to put away too syrupy, placed whole in the vessels, that when you open them and eat them - perhaps topped with melted chocolate - are a taste of ecstasy. So
pots of jams and marmalades in neat wine fell over the winter and are now only a few to witness the first year of storage.
This year we are in June, it seems the other day we had mountains of snow and then rain in buckets, instead, as I have always seen it happen, the summer has arrived.
Daily monitoring of the plant figs.
The battle is about to start.
not say much. E 'come alone, almost by chance, without which we'd never even thought of.
It is written, it is printed, every now and reread it, some change, but I like it. Talk of past wars, I bombard my head and I never cease to learn. Sometimes it's like someone else had written.
Another question is the jam.
There is a plant in the garden of figs, near the old brick wall of the shed, there is a perfectly exposed in the south and collect all the rays of the sun arrives.
Figs are a godsend, very sweet, very delicious, but fragile as the life that you take every day with the knowledge that the next one might already be gone.
But nobody in my family loves figs too, but me. From June to October, establishes a competition between myself and the plant of fig. I do my best, but the tree above me: it produces more than I can eat with a relentless commitment and therefore, in the end, she always wins.
The normal consumption of figs is already too complicated thing. The fruit should be served at maximum ripeness and then it's sugary jelly, soft mousse that melts in your mouth at the first contact. But you can not go beyond that, too is an afternoon of ours is to be thrown away, unused, and even a little 'repellent. Anticipate too much to eat is also silly because the fruits do not ripe only give a faint idea of \u200b\u200bwhat will be the right time. It 'just as impossible to try to keep them for more than a day or two and savor the best solution is freshly picked from the tree, having chosen one by one depending on the state of maturation. Is resigned to sacrificing a lot.
Then last summer, during dell'estenuante battle, I thought of a way to continue the race even in winter, when I can eat, but the plant can not produce and I decided to make jam!
Well, make a jam is not a small matter if you have never ventured. And if you like me to cook an omelet is a major complication, it takes a special character.
In any case I recovered from books and the Internet three or four versions of the recipe and I started to work.
The first question was regarding the definition, "but they say marmalade or jam?" Just to clarify I took the dictionary and I have consulted: as it says jam and marmalade are synonymous, so it is like saying the same thing, but I still think, whilst not being thorough. I read a cookbook that according to the "classification of the Community" is the only one that is jam made with citrus fruits. For all other fruits is said to jam. So "technically" I was going to make a jam. What bad luck! I liked it better the jam, marmalade is too sophisticated, too commercial. Marmalade is more childish. Okay, decided! The mine will be "fig jam Viotto" so I do not sell, I have to eat me.
The first production consisted of five experimental jars, according to the recipe that it planned to leave the figs to soak in water for a day, then cook them with sugar and vinegar slowly, time and patience. Turn, turn the pan with a wooden spoon, the result was excellent and the five jars have not stood the test of the winter because I finished it was still autumn.
Without the second production of nine pots, I have experienced, because at that point it was inevitable. Find recipes here and there I tried the jam (sorry, jam) of bananas - not bad, but maybe too sweet and exceedingly energy - then the variant with figs and spices - especially taste - the green tomato (but not fried and away train stop) and the wine jelly made with apples and wine, in fact, a jam and then "technically" true, namely that oranges, figs and after, as goodness, head straight to the second place.
But nothing above the figs, then so good that I wanted to put away too syrupy, placed whole in the vessels, that when you open them and eat them - perhaps topped with melted chocolate - are a taste of ecstasy. So
pots of jams and marmalades in neat wine fell over the winter and are now only a few to witness the first year of storage.
This year we are in June, it seems the other day we had mountains of snow and then rain in buckets, instead, as I have always seen it happen, the summer has arrived.
Daily monitoring of the plant figs.
The battle is about to start.
June 2009
