Paradise for Sale 18

Casa de la Paz (The House of Peace)
Our home in Spain (Up for Sale)
1 from a distance
At an average 33 º C at 17.00 hours under the veranda, and with any luck a cooling breeze at that time in the afternoon, cracking the last of last year’s almonds as this year’s harvest swells on the bough we look forward to an absolute bumper year.
Last evening it was 38º C! Ouch!!
Good time to sit in the shade and contemplate the first of the harvest:
18a Almonds
Already made kilos of apple compote for our breakfast with pear compote to follow and the figs have been delicious as always, but we’ve been so busy this year that I haven’t made my usual fig jam which we find delicious as a sweet pickle with pork chops I must make the effort as the final flush ripens which is desperate for rain to swell the fruit! So in case you are so inclined:

FIG – Jam
Ingredients:
3 kilo fresh figs – finely chopped. (I just destalk and tail but don’t skin.)
Juice and zest of 1 large or 2 small lemons.
2 glasses of red wine.
2 cups of soft brown sugar.
1 teaspoon of cinnamon.

Method:
Place all ingredients in a preserving pan bring to the boil and simmer until coating the back of a wooden spoon.
Meanwhile:
Heat clean jars on a metal tray in an oven set at 100º C.
(Use ex – honey jars with plastic lids – also for chutneys to avoid rusting of metal due to acidity.)
Cut double sealing papers from Greaseproof paper.
Decant hot jam into hot jars using Jam Funnel. (I cut down a normal funnel to a neck slightly smaller than the jar opening.)
Place wax paper on top of the jam in the jar leaving about ¼” to the top in the normal way onto the hot mix.
Cover with the double layer of greaseproof paper, screw down the plastic lid and seal tight while still hot.
Label when cool.
Option:
If cooking for the Mothers Union, Bring and Buy, Sale of Work or the Village Fete you might like to add little gingham caps held on with an elastic band!
Advise to store for a few months before use. (Best kept in the fridge if you have room or in a north facing larder.)

Uses:
Serve as a relish with roast pork, chops or chicken.
Enjoy. (Sorry the final flush was not ripe yet to show.)

So with the price of the Casa falling due to the rising pound and open to offers it is well worth finding out more about the possible purchase from:
sales@casasinespana.com (Ref: JS 104)
Love, David

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About David

Devonian writer
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