Ruby grape-fruit marmalade

Marmalade

Ingredients:

4 litres water
Approx 1.7 kg fruit (limes, oranges, lemons or grapefruit, or mixed)
2.5kg sugar.(The original recipe suggests 1 kilogram of fruit, but succumbing to my adventurous spirit, I increased the volume of fruit, resulting in a marmalade packed with peel.)

Method:
Slice the fruit, unpeeled, as thinly as possible.
Boil in a large pot in your 4 L water, until peels are soft. This can take up to an hour.

When done, remove from heat and add all the sugar. Ensure that it all dissolves properly by returning to the heat and stirring. It is best not to stir once boiling has re-started.

The sediment that floats to the top during this stage needs to be removed with a slotted spoon.

Setting point is at 225 degrees Fahrenheit, taking approx 2 hours to be reached. A jam thermometer is virtually indispensable. When you think it is done take a plate you have allowed to get cold in the fridge, and spoon a desert spoon full of your marmalade onto the cold plate. Allow to cool for a minute or two and then run a finger through it. Where your finger ran through should remain separated, or at least not come back together again. If satisfied, allow the marmalade to cool for about an hour, after which you stir well for the first time.

While the marmalade is cooling, clean jars and lids. Sterilize lids in pot on the stove and jars by boiling water in them in the microwave.

After the hour or so cooling time and first stir, bottle in the jars, ensuring that they are warm when you so. Seal the jars with clingfilm and lid.

Set aside 4 hours for the whole process.

Have funn in the kitchen.

Never happy!

The middle of winter has almost arrived and it is damn cold.

Why is it that when we are freezing in winter, we wish it were summer, then come summer and the intense heat and humidity that goes with it, we want winter to return?

I guess the answer is that we wish to be comfortable all the time, without the need to shed clothing until you can shed no more, as in summer, and still be decent as far as covering is concerned. Without having to add too many layers in the winter months; this makes undressing tedious, cooling progressively as you shed.

In the end we have to grin and bare it. Part of the solution lies in the variations in colour and style that we choose, adds interest and takes the mind off the sometimes extreme variations in the weather.

Today

So much to be said but no courage to say it. That may be me, or you, or you. Especially in current economic conditions. But the less said about that , the better. We are at the bottom of a natural economic cycle, and the outlook will improve, it always does. Start by cutting the gravity of news you read in half.

Look to the positives.

Sunshine!

My day started with my favourite customer:- Positive

I went on to see othe clients, and the main topic seemed to be what a screw-up this month has been with all the public holidays. Next month should have a better flow. That is positive.

It would not be positive to say how I wondered this afternoon. I am sat here, where I like to be, in front of my PC, pondering where all the other positives are, but I will chase after them and find them.

Service

My professional watchword is Service, to provide the very best possible at all times, to listen and to respond promptly.

Burning question.

What we read in the media shapes our perceptions of the world and what goes on around us. I have the feeling that subtle distortion of facts occurs for maximum impact, causing an over-reaction to exaggerated events. How do we correct this without infringing the free flow of news?

Srew-ups

If you find a few screw-ups here, they should be corrected, given time.

As usual

As usual in Port Elizabeth winter has come and gone, spring has expired, and summer has arrived bringing cold and wet weather. Sounds like a major contradiction, but it often happens here, a blessing in disguise. At least our surrounds will green up and I will be mowing on a regular basis. Welcome exercise!!