Inside this issue

[Pages:11]DutchovenArt Newsletter "Down memory lane the culinary way." Volume 1? Issue 24 -

November, 2014

Step-by-Step Canner Basics

Before starting to preserve, check that you have enough canning jars, often referred to as "Mason jars," and they are free of cracks and nicks. It if fine to reuse real canning jars as long as they are in perfect condition, but do not reuse mayonnaise jars or jars that held commercial pickles, relishes, jams or spreads. Wash in hot, soapy water, rinse and air-dry.

Boil a kettle of water, ready to add to the boiling water canner when the filled jars are lowered into the water for processing.

When filling jars, use sterilized metal measure for ladling and sterilized funnel to prevent jar rims from getting splashed with food. Remove any air bubbles in chunky preserves by sliding a clean spatula between glass and food. If rims do get sticky, wipe with damp paper towel.

Let jars cool on racks for 24 hours. Check seal; disc part of lid should be concave. Refrigerate any partially filled jars or unsealed jars (lids do not curve down after processing) and use within three weeks of time specified.

Wipe and label jars. Remove ring part of lids. Keep preserves in a cool, dark, dry place.

Source: The Complete Canadian Living Cookbook

Always use new lids discs. Five minutes before filling jars, immerse discs in boiling water for 5 minutes to soften the sealing compound. It is not necessary to boil the ring, or band, part of the lid.

Jars processed in a boiling water canner for less than 10 minutes need to be sterilized. To do so, fill oiling water canner about two-thirds full of hot water, letting water fill jars. Add wide-mouthed meta funnel and ? cup/125ml metal measure for filling jars. Cover and bring to boil; boil for 10 minutes, timing so that jars are ready at same time as preserves. Lift rack and let rest on edge of canner.

Leave headspace recommended in each recipe. Place prepared discs on jar; screw on bands firmly without forcing.

Place jars in canner rack. Lower rack. Avoiding jars, pour enough boiling water to come 2.5 cm/1" above tops of jars. Bring back to vigorous boil. Time processing from the return to full boil.

Use canning tongs to remove jars from boiling water canner. They hold jars securely and safely as you transfer them from the canner to cooling racks.

Utrecht ? province Utrecht province of the European country Netherlands. It is located in the centre of this country and in terms of area the smallest of the twelve provinces.

Utrecht borders the Eemmeer in the north, the province of Gelderland in the east, the river Rhine in the south, the province of South Holland in the west and the province of North Holland in the northwest.

Main cities in this province are, apart from its capital which is also called Utrecht, Amersfoort, Houten, Nieuwegein, Veenendaal and Zeist.

In the International Organization for Standardization world region code system Utrecht makes up one region with code ISO 3166-2:NL-UT.

Baarn is a municipality Queen Emma,

and a town in the Neth- Queen Juliana

erlands, in the province and Juliana's

of Utrecht. The town husband prince

Baarn the main town of Bernard. Crown

the municipality, re- prince Willem Alexander

ceived city rights in 1391. and his brothers attend-

The town lies about 8 km ed school (Nieuwe

east of Hilversum.

Baarnse School and Het

In 2001, the town of Baarn had a population of 22,871. The urban area of the town was 4.66 km2 (1.80 sq mi), and consisted of 10,076 residences. The royal family owns several houses around Baarn. The Soestdijk Palace in Baarn was the home of

Baarnsch Lyceum) in Baarn when Queen Beatrix (then princess) and her family lived at Castle Drakesteijn in the village of Lage Vuursche, before they moved to The Hague in 1980. M. C. Escher lived and worked in Baarn from 1941 to 1970.

Inside this issue:

Canner Basics - Province Utrecht? Baarn 1

Maurits Cornelis Escher - Certo - Wild

2

Rose Jelly - Peaches on Whiskey - Pear-

Compote with Ginger

Fig Jam - Apple-Wine Jelly - Soest -

3

4

Bunschoten/Spakenburg - Figs from

Rheinland-Pfaltz

Gelling sugar - Hungarian Pickled Salad - 5 6

Jelly of Red Wine with Star Fruit

Kids Corner! - Apricot-Banana Comfiture - 7 Miffy - Lemon Marmalade - Dick Bruna

Loenen - Celery relish with tomato and 8 peppers - Plumb Chutney -

Fresh in November - Spiced Apricots - 9 Fruits in Gin - Lage Vuursche - Cranberry 10

Special thanks to... Cooking terms - Gold- 11 en Bread-and-Butter Pickles

1. Wild Rose Jelly

Yield 6 jelly glasses

2. Peaches on Whiskey

Yield 4 jars 500 ml/17 fl.oz

3. Pear-Compote with Ginger

Yield 3

2 cups/500 ml apple juice 3 cups/750 ml wild rose petals, tightly packed 3 cups/750 ml sugar ? bottle Certo

Heat the apple juice to the boiling point. Place washed and drained rose petals in a large sauce pan and pour apple juice over them. Bring to boil and boil for 20 minutes. Strain juice into a clean sauce pan. Add sugar, stir, bring to boil and stir in Certo. Boil for 1 minute. Pour into sterile jelly glasses and seal with wax.

Certo is made from the residue of pressed apples, which is a rich source of pectin. The pectin used in Certo is extracted from apples and is extensively filtered so that only the pectin and water used in the process remain. In this natural state Certo then requires a minor adjustment in acidity to assist setting performance and the addition of a small amount of preservative. Therefore, under UK guidelines, Certo cannot be described as completely ,,natural. Does Certo contain any genetically modified ingredients? No

2 kg/4.4 Lbs peaches 1 cinnamon stick, whole 4 cloves, whole ? liter/125 ml water 1 kg/2.2 Lbs sugar 450 ml/15 fl.oz whiskey

2 pears; such as Beurre hardy, Doyenne de comice 3 confit ginger balls 100 ml/3.4 fl.oz white wine 1 Tbsp/15 ml ginger syrup

Peel, quarter and re-

Half the peaches lengthwise, remove the pits. Peel the peaches. Crack the pits with a nutcracker and safe the insides. Tie the insides of the peach pits together with the cinnamon stick and cloves as in a bouquet garni. Add water in a large sauce pan with sugar let the sugar dissolve completely. Add ? of the halved peaches in the liquid along with the bouquet garni. Lower the heat and let simmer for 5

move the cores from the pears. Thinly slice the confit ginger balls. Add in a sauce pan the diced pears, sliced ginger and the wine. Gently bring to boil. Cover pan with lid lower the heat and let simmer for 5 minutes. Remove the pears and ginger slices from the pan onto a plate. Reduce the cooking liquid till it slowly starts to thicken. Pour over the pear just before serving. Garnish with some julienne sliced confit ginger.

minutes. Remove the peaches from the

pan and drain and add those in the pre-

pared canning jars. Repeat till all the

peaches are ready. Add remaining

peach juice into the syrup, let sim-

mer on low heat for 5 minutes, slightly reduce it. Add the whiskey. Let simmer for 5 minutes and pour

Maurits Cornelis Escher

liquid over the jarred fruit, fill to the edge. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen towel and let it all rest for 5 minutes. Label and date the jars. Place in dark, cook dry place and do not open for two weeks. Flavours are at its best

(17 June 1898 ? 27 March 1972), usually referred to as M. C. Escher, was a Dutch graphic artist. He is known for his often mathematically inspired woodcuts, lithographs, and mezzotints. These feature impossible constructions, explorations of infinity, architecture, and tessellations.

when stored for 6 months.

Source:

4. Fig Jam

dry-pan roasted

500 g/18 oz figs, dried 1 Tbsp/15 ml anise seeds 250 g/9 oz sugar

pine nuts. "This sweet, syrupy treat, is a fa-

2 Tbsps/30 ml lemon juice

vourite for the

1 Tbsp/15 ml pine nuts

Middle East.

Quarter the figs. In a Usually not

sauce pan boil the sugar

spread on a

with 250 ml/8 fl.oz water sandwich or

reduce it to a syrupy con- slice of toast,

sistence. Place the quartered but eaten by

figs in a pan with heavy

smile bits on

bottom. Sprinkle over the the side of a

anise seeds, the sugar syrup, strong cup of

lemon juice and let it all

black coffee.

simmer for 30 minutes, stir Loved in the

frequently. If the mixture

Arabic Word.

appears too thick add a lit- Possibly origi-

tle more water. By the end nated in Persia."

of the cooking time add the

5. Apple-Wine Jelly

Yield 5 jars of 7 fl.oz/200 ml canning jars

300 ml/10 fl.oz apple wine 500 ml/17 fl.oz dry white wine 1 sachet/20 g gel fix classic 900 g/32 oz. sugar

Make apple juice from the fresh apples or use juice from a pack or bottled. Add the apple juice and wine in a large sauce pan. Add the gel fix with 2 Tbsps/30 ml sugar and bring it all to boil. Add the remaining sugar. Lower the heat when all the sugar has dissolved, let simmer for 3 minutes, stir often. Remove from heat, pour into prepared 7 fl.oz/200 ml canning jars, leaving 1 cm/2.5" headspace. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen towel and let it all rest for 5 minutes.

Utrecht -

city in local

dialect, especially youth slang, sometimes spelled as non-literary "Uttereg" or "Utrech", cf. nl:Stad-Utrechts) is the capital and most populous city in the Dutch province of Utrecht. It is located in the eastern corner of the Randstad conurbation, and is the fourth largest city of the Netherlands with a population of 330,772 in 2014. Utrecht's ancient city centre features many buildings and structures from the Early Middle Ages. It has been the religious centre of the Netherlands since the 8th century. Currently it is the see of the Archbishop of Utrecht, the most important Dutch Roman Catholic

location of the offices of the main Protestant church. Until the Dutch Golden Age, Utrecht was the most important city of the Netherlands; then, Amsterdam became its cultural centre and most populous city.

Utrecht is host to Utrecht University, the largest university of the Netherlands, as well as several other institutes for higher education. Due to its central position within the country, it is an important transport hub for both rail and road transport. It has the second highest number of cultural events in the Netherlands, after Amsterdam.

leader. Utrecht is also the see of the

archbishop of the Old Catholic church,

titular head of

the Union of

Utrecht (Old

Catholic), and the

Soest is a munici- Agricultural activity is still visible as there

pality and a town in is much farmland within Soest. The biggest

the central Nether- area is in the centre of the town, on a hill,

lands, in the prov- and are called 'de Engh'. A small street is

ince of Utrecht. It is located about 6 km (4 het Kerkpad (literally, the Church Path). The

mi) west of Amersfoort.

Soesterduinen (sand dunes), is a popular

The town of Soest

area for recreation.

The oldest documents mentioning Soest

Numerous churches depict the

(then written as Zoys) date from 1029. Its

Calvinist/Catholic tradition of

oldest church (the Oude Kerk, meaning Old Soest and the region. Christen gemeente

Church), which is still in use today, dates Soest, Wilhelmina Kerk Soest, Gere-

from the fifteenth century. Traces of earli- formeerde Kerk Vrijgemaakt, Emmakerk

er habitation are found though. The area of and the Evangelische Kerk Soest are the

"Hees", now at the outskirts of Soest may main churches. Currently some 50,000

date in to the Early Middle Ages, and prehis- inhabitants live in Soest,

toric burial mounds in the Soesterduinen consisting mainly of com-

point to early habitation in this area.

muters.

6. Figs from Rheinland- root, white wine,

Pfaltz

Yield 3 jars of 370 ml/13 fl.oz

red wine, vinegar, sugar, cloves, and the lemon

750 g/27 oz Figs 75 g/3 oz ginger root

zest. Remove from heat and add the preserving sugar,

500 ml/17 fl.oz dry white wine stir well. Pour liq-

200 ml/7 fl.oz red wine 450 ml/15 fl.oz fruit vinegar 750 g/27 oz sugar 2 clove, whole ? lemon, zest only 2 pinches preserving sugar

uid into the canning jars, fill to the top, seal with prepared discs and bands. Turn jars upside down onto a

Clean the figs under cold running water. Remove the stem. Perforate the skin a few times. Add them into the prepared canning jars.

kitchen towel and let it all rest for about 5 minutes. Store in cool, dark and dry place, shelf life up to 6 months.

Peel the ginger root, cut

into small dice. In a

sauce pan bring to boil;

the diced

ginger

7. Rhubarb Jelly with Campari

Yield 5 jars 200 ml/7 fl.oz

200 ml/7 fl.oz rhubarb juice 2 tsp/10 ml red pepper corns

1 sachet/44 oz gel fix classic/pectin crystals 125 g/44 oz sugar 50 ml/2 fl.oz Campari

Wash the rhubarb and cut into large chunks. Press out the juices, 700 ml/24 fl.oz. In a sauce pan bring the juice together with the red pepper corns to boil. Add gel fix with 2 Tbsps/30 ml sugar return to boil. Add remaining sugar, while stirring wait till all sugar has been dissolved, let simmer for 3 minutes on low heat. Stir often. Remove pan from heat, add the Campari, stir well. pour into prepared 7 fl.oz/200 ml canning jars, fill up to the edge. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen towel and let it all rest for 5

minutes.

BunschotenSpakenburg Spakenburg is a Dutch village north of Bunschoten. Spakenburg is formally called Bunschoten-Spakenburg since its fusion with Bunschoten. The village lies south of the IJsselmeer in the municipality Bunschoten, Utrecht. It is one of the few places left in the Netherlands where some women still wear local traditional clothes.

In the 20th century, the two villages have grown quickly, and since about 1965 they form one single town, officially named Bunschoten.

The football teams Ijsselmeervogels and SV Spakenburg are located there. Also the basketball team BC Shooters is located there.

Gelling sugar or (British) Jam Gelling sugar cannot be

sugar or (US) Jelly sugar or stored as long as normal

sugar with pectin is a kind of sugar, because of its con-

sugar, which is used to produce tent in pectin. Pectin uses

preserves and which contains pectin as a acid and sugar for the gelling process. Gel-

gelling agent. It also usually contains citric ling sugar is different from preserving sug-

acid as a preservative, sometimes along with ar, which does not contain pectin and is just

other substances, such as sorbic acid or sugar with larger crystals to avoid scum.

sodium benzoate. Gelling sugar from German Preserving sugar is a kind of sugar used

suppliers comes in three different varieties, for making marmalades, jams and preserves

labeled 1:1, 2:1 and 3:1, where the first number using fruits that are naturally high in pectin

indicates the amount of fruit to be used in (such as plums, redcurrants, blackcurrants,

relation to the sugar. Sugar regulates the gooseberries, greengages, damsons and

gelling of fruit jellies and preserves and is Seville oranges). The large sugar crystals

essential to obtain the desired consistency dissolve more slowly than those of standard

and firmness. This gel-forming process is granulated sugar and do not settle in the

called gelation. Sugar is essential because it bottom of the pot or rise up as froth to the

attracts and holds water during the gelling surface. This reduces the risk of burning and

process. Gelling sugar is used for traditional the consequent need for stirring. It also

British recipes for jam, marmalade and

allows impurities to rise for easier skim-

preserves with the following formulas:

ming. Because it minimises scum, it helps to

1:1 ? Use for jellies and jams with make jams (UK) / jellies (USA) clearer. Pre-

equal weights of fruit and Gelling serving sugar differs from gelling sugar,

Sugar.

because the latter contains pectin while

2:1 ? Use for preserves to produce preserving sugar is 100% sugar.

less sweetness. Use twice as much

fruit in weight as you do Gelling

Sugar.

3:1 ? Use for preserves to produce maximum fruit taste. Use three times as much fruit in weight as you do Gelling Sugar.

8. Hungarian Pickled Salad

Yield 7 jars 720 ml/25 fl.oz

1 kg/2.2 Lbs green bell pepper 1 kg/2.2 Lbs tomatoes 750 g/27 oz white cabbage, shredded 1 onion 1 peperoni (pepper) For the vinegar solution 1 liter/34 fl.oz herb or wine vinegar 1? liter/50 fl.oz water 150 g/6 oz sugar 4 tsp/20 ml salt 3 Tbsps/45 ml pepper corns or pickling spice 3 Tbsps/45 ml preserving sugar

Halve the peppers, remove the seeds, wash under cold running water and slice julienne. Was the tomatoes and quarter them. Remove the outer leaves from the cabbage, cut into eight parts, remove the hard core of the cabbage and slice it julienne. Rinse under cold running water and drain. Peel and thinly slice the onion in rings. Slice the peperoni length wise, remove the seeds and rinse under cold running water, slice thinly. Toss all the vegetables in a large mixing bowl. In a large sauce pan bring the vinegar, pickling spice, peppercorns, and

sugar to boil. Let simmer on low heat till all sugar has

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." JRR Tolkien quotes

dissolved. Divide the vegetable mix over the prepared canning jars. Pour over the hot liquid fill up to the edge. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen towel and let it all rest for 5

SUGAR

Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using

fruits that are naturally high in pectin

(such as plums, redcurrants, blackcurrants, gooseberries, green-

gages, damsons and Seville oranges). The large sugar crystals

dissolve more slowly than those of standard granulated sugar and do

not settle in the bottom of the pot or rise up as froth to the surface.

This reduces the risk of burning and the consequent need for stirring.

It also allows impurities to rise for easier skimming. Because it mini-

mises scum, it helps to make jams and jellies clearer. Preserving sugar dif-

fers from gelling sugar, also called jam sugar, because the latter contains

pectin while preserving sugar is 100% sugar.

minutes. After 12-24 hours, strain the liquid into a sauce pan, bring to boil. Remove from heat and add the preserving sugar according the description on the package. Return the liquid into the canning jars. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen towel and let it all rest for 5 minutes.

9. Jelly of Red Wine with

together with 2 Tbsps/30 ml sugar return 1 sachet/5 g citric acid

Star Fruit

Yield 5 jars 200 ml/7 fl.oz

to boil. Add remaining sugar and let simmer 1 package/500 g/18 oz preservon low heat till all sugar has dissolved, about ing sugar 3 minutes, stir frequently. Remove from

200 g/7.1 oz coconut, fresh and grated

heat, pour into prepared 7 fl.oz/200 ml

400 g/14 oz pine apple

canning jars, fill up to the edge. Seal with

100 g/3.5 oz coconut cream (canned 4 fl.oz) prepared discs and bands. Turn jars upside

50 ml/2 fl.oz white rum

down onto a clean kitchen towel and let it

50 ml/2 fl.oz Batida de Coco

all rest for 5 minutes.

200 ml/7 fl.oz Pineapple juice

Batida de Codo = Batida (meaning 'shaken'

500 g/18 oz sugar

in Portugese) is a Brazilian cocktail recipe

1 sachet/25 g gel fix extra

normally made of a fruit or fruit juice and

sweetened condensed milk. Use the con-

Wash and peel the pears and the apples,

quarter them, remove the

core, cut into small dice. Mix

the vodka, citric acid

in a large

sauce pan together

with the

sugar and bring to

boil on high

heat. Let simmer for

3 minutes. Remove from heat. Pour into

prepared 7 fl.oz/200 ml canning jars, fill up

Open the coconut, safe the coconut milk, peel and grate

densed milk tin to measure the vodka and ice, as well

it. Peel and slice the pineapple. Re-

move the core, cut into small dice. In 10. Apple Pear Jelly with Vodka

a large pan add the coconut, pineapple, coconut cream, rum, Batida de Coco and the pineapple juice, bring to boil. Add the gel fix

Yield 7 jars 200 ml/7 fl.oz

700 g/25 oz apples 650 g/23 oz pears 150 ml/5 fl.oz vodka

to the edge. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen towel and let it all rest for 5 minutes.

The name "vodka" is a diminutive form of the glossed with

Slavic word voda (water), interpreted as

Latin vinum

little water: root - (vod-) [water] + -- (-k

-) (diminutive suffix, among other functions)

+ -a (postfix of feminine gender).

Vodka know how!

adustum ("burnt [i.e. distilled] wine").

The word "vodka" was recorded for the first time in 1405 in Akta Grodzkie, the court documents from the Palatinate of Sandomierz in Poland. At the time, the word vodka (w?dka) referred to chemical compounds such as medicines and cosmetics' cleansers, while the popular beverage was called gorzalka (from the Old Polish gorze meaning "to burn"), which is also the source of Ukrainian horilka (). The word vodka written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland to Russia by the merchants of Kievan Rus'.

Although the word vodka could be found in early manuscripts and in lubok pictograms, it began to appear in Russian dictionaries only in the mid-19th century. It was attested in S?muel Gyarmathi's Russian-GermanHungarian glossary of 1799, where it is

People in the area of vodka's probable origin have names for vodka with roots meaning "to burn": Polish: gorzala, berbelucha, bimber; Ukrainian: , hor?lka; Belarusian: , harelka; Lithuanian: degtin; Samogitian: degtn, is also in use, colloquially and in proverbs; Latvian: degvns; Finnish: paloviina. In Russian during the 17th and 18th centuries, or (goryashchee vino, "burning wine" or "hot wine") was widely used. Others languages include the German Branntwein, Danish br?ndevin, Dutch: brandewijn, Swedish: br?nnvin, and Norwegian: brennevin (although the latter terms refer to any strong alcoholic beverage).

(Source: Wikipedia)

Laren is a municipality and a town in the Netherlands, in the province of North Holland. Located in the region called 't Gooi, it is the oldest town in that area. It is one of the most affluent in the Netherlands, along with its neighbour Blaricum. Nationally, Laren is well known for its history as a late 20th-century art colony, preserved in the museum Singer Laren, as well as its wide array of shops. Laren is also the

setting for the book "The War in the Corner", by Jan Braakman.

Rosa Spier Huis The Rosa Spier Huis is a retirement home founded in 1963 in Laren, Netherlands, where many notable Dutch artists lived out their final years. The original idea, by harpist Rosa Spier, was to create a community where artists could spend their last years while continuing to contribute artistically. The home has 73 apartments, some with studios. There are communal spaces as well, including a library and a theater. Mien Ruys designed the garden. In 2010, the home's director announced that rather build new accommodations on the same location (on the Esseboom), the home would move to the Hector Treublaan, still within the town of Laren. Notable retirees include Maurits Cornelis Escher, Marten Toonder and Emmy Lopes Dias.

Dick Bruna (August 23, 1927 in Utrecht) is a Dutch author, artist,

illustrator and graphic designer.

Bruna is best known for his children's books which he authored and illustrated. His best known creation is Miffy (Nijntje in the original Dutch), a small rabbit drawn with heavy graphic lines, simple shapes and primary colors. Other recurring characters include Boris the little boy bear and Barbara his girlfriend, Poppy the kind pig lady and Snuffy the dog. Additionally, Bruna has also created stories for characters such as Lottie, Farmer John, and Hettie Hedgehog.

Aside from his prolific catalogue of children's books, Bruna also illustrated and designed book covers, posters and promotional materials for his father's publishing company A.W. Bruna and Zoon. His most popular designs graced the covers of the Zwarte Beertjes series of books.

Among his designs those for Simenon's Maigret are quite famous. They are typified by graphic silhouettes of a pipe on various backgrounds.

11. Lemon Marmalade the juices and the white

Yield 3 jars 200 ml/7 fl.oz

wine. Stir vigorously to prevent it from lumb

150 ml/5 fl.oz lemon juice, fresh 100 ml/3.4 fl.oz orange juice, fresh 100 g/3.5 oz butter, unsalted 30 g/1 oz cornstarch 150 ml/5 fl.oz white wine 150 g/5.3 oz sugar

forming. Add the sugar and lemon zest, mix in well. Lower the heat and let it simmer for 2 minutes. Remove from the heat and pour into prepared 7 fl.oz/200 ml canning jars, fill up to the edge. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen

As needed lemon zest. Squeeze the juice out of the lemons and oranges into a measuring cup. Melt the butter in a

towel and let it all rest for 5 minutes. Attention! Lemon marmalade shelf life, refrigerated, three days.

large sauce pan, add the

cornstarch heat it till it

colours light yellow.

Stir in with a whisk

12. Apricot-Banana Confiture

Yield 7 jars 200 ml/7 fl.oz

1 kg/2.2 Lbs apricots 500 g/18 oz bananas 1 sachet/5 g citric acid 1 package/500 g/ 18 oz preserving sugar

the citric acid and the preserving sugar. Bring to boil, lower the heat and let simmer for 3 minutes. Stir often. Remove pan from heat and pour into prepared 7 fl.oz/200 ml canning jars, fill up to the edge. Seal with prepared discs

Wash, cut in half and re- and bands. Turn jars upside

move the pits from the apri- down onto a clean kitchen

cots, cut into small dice. Peel towel and let it all

the bananas, puree them. Add rest for 5 minutes.

the apricots and bananas in a

large sauce pan together with

Miffy is a small female rabbit in a series of picture books

drawn and written by Dutch artist Dick Bruna. The original Dutch name, Nijntje, is a shortening of the diminutive konijntje, "little rabbit". The first Miffy book was produced in 1955, and almost 30 others have followed. In total they have sold over 85 million copies, and led to two separate television series as well as items such as clothes and toys featuring the character. A feature-length film, Miffy the Movie, was released in 2012.

Miffy statue at the Nijntjepleintje ('little Nijntje square') in Utrecht, the Netherlands.

13. Wine Grape Jelly with Mint

Yield 6 jars 200 ml/7 fl.oz

1.4 liter/48 fl.oz grape juice 2 lemons, zest only 2 tsp/10 ml mint, Chiffonade 1 package/500 g/18 oz. preserving sugar

Wash the grapes and drain, add them in a fruit juicer maker pour juice into a measuring cup. Wash the lemons and grate the zest, and squeeze out the lemon juice. Wash the mint leave and slice them Chiffonade. Mix both juices in a large sauce pan and add the sugar brings to boil lower the heat and let simmer for 3 minutes keep stirring. Remove from heat add the mint mix well and pour into prepared 7 fl.oz/200 ml canning jars, fill up to the edge. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen towel and let it all rest for 5 minutes.

14. Plumb Chutney

with quartered plumbs together with

Yield 4 jars 200 ml/7 fl.oz

the currants, balsamic vinegar, red

900 g/32 oz plumbs 50 g/2 oz walnuts, chopped 175 ml/6 fl.oz balsamic vinegar 150 ml/5 fl.oz red wine ? package/250 g/9 oz preserving sugar TT cinnamon ground

wine and preserving sugar, bring to boil, lower the heat and let simmer for 5 minutes. Stir frequently. Flavour to taste with, cinnamon and pour into prepared 7 fl.oz/200 ml canning jars, fill up to the edge. Seal with prepared discs and bands. Turn jars upside down

Wash the plumbs, drain slice in half and remove the pits, slice them in half

onto a clean kitchen towel and let it all rest for 5 minutes.

one more time add in a large sauce pan

and set aside till needed. Chop the

walnuts add them into the pan

Loenen is a former municipality in the Neth-

erlands, in the province of Utrecht. It was in the Vechtstreek area. On January 1, 2011, Loenen merged with Breukelen and Maarssen

to form Stichtse Vecht.

15. Celery relish Wash the pepper, remove the

with tomato and seeds and cut small dice. Add

peppers Yield 4 jars 200 ml/7 fl.oz all the ingredients in a large

350 g/13 oz turnip 200 g/7 oz tomatoes 150 g/5.3 oz sweet red pepper 100 ml/3.4 fl.oz fruit vinegar 150 ml/5 fl.oz white wine ? package/250 g/9 oz preserving sugar TT salt, crushed pepper corns ? tsp/2.5 ml cinnamon, ground

Wash and peel the turnip, cut small dice. Wash the tomatoes under cold running water, drain and

sauce pan together with the vinegar, white wine and preserving sugar bring to boil, keep stirring, cover the pan, lower the heat and let simmer for 15 minutes. Flavour to taste with salt, crushed pepper corns and cinnamon and and pour into prepared 7 fl.oz/200 ml canning jars, fill up to the edge. Seal with prepared discs and bands. Turn jars upside down onto a clean kitchen towel and let it all rest for 5 minutes.

remove the skin; (see concass?e

procedure) cut small dice.

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