click here for a tribute to Maya Angelou, Orizzont today
So many of you ask questions about this island and also about the Mediterranean region. You ask about our produce, you marvel at the scenery and you wonder what this glorous island is all about. Most of you love food and if you are not so keen, you are sometimes tempted by what you see because i want you to experience some of the pleasure that i get out of it.
You ask questions about my articles in the Press as you recognise photos of people you have ‘met’ through my blog. Your emails tell me you would like to know more about what i write here. From a distance you have become involved in local life.
And I have written a brief article about a food issue on a local news portal in English so that you are able to access it with ease. Please read it. I’d love to hear your comments. Do tell me if you have similar issues wherever you may be living and if you are on this island, speak to me about your experiences and your thoughts.
Just click on it, here is the link to get to know more !
And click here, this is how you make the jam!
You will need :
2 1/2 kilos pomegranates and squeeze and strain the juice
Seeds from one pomegranate
3 cups sugar
Juice of a lemon
Chill a small plate for testing the consistency of the jam later on.
Remove the seeds from one pomegranate and juice the rest.
I wear gloves to do this. Cut the pomegranates in half and while squeezing the pomegranate with one hand, press with your fingers inside the pomegranate with the other hand and extract as much juice as possible.
Bring pomegranate juice to a boil. Add the lemon juice and seeds, then the sugar. Stir frequently until the sugar dissolves.
Skim off the pink foam as necessary.
Add the pomegranate seeds and lemon juice and cook for another 10 minutes, then check for consistency by dropping a spoonful of jam on a chilled plate. When you tilt the plate, if does not run, your jam is done. If it is still runny continue cooking and perform the test every 5 minutes.
Fill your sterilized jars with the jam and store it in your refrigerator.