3 kg Granny Smith Appels - in blokkies gesny 3 tl koljander 2 tl borrie 2 kop fyn appelkooskonfyt 4 kop suiker sout 3 tl fyn gemmer 3 tl naeltjies 3 tl kerrie 1 kg uie - gekerf 2 kop wit asyn
Kook eerste uie, suiker, sout en asyn saam vir 10 minute. Voeg koljander, naeltjies en gemmer by. Voeg dan die appelblokkies by en kook tot gaar maar nog ferm. Maak kerrie, borrie, en appelkooskonfyt aan met maizena en bietjie water en roer in die uie en appels. Laat deurkook. Bottel warm.
DROEVRUGTE
FRUIT MINCEMEAT - Martha de Lange
170 g seedless raisins 170 g unbleached sultanas 170 g currants 230 g dried apples 230 g dried apricots 250 ml blackcurrant jam (or cranberries) 7 ml ground cinnamon 2 ml salt 2 ml grated nutmeg 2 ml ground allspice 2 ml black pepper 500 ml rum or brandy 500 ml cider 230 g dark, soft brown sugar 110 g unsalted butter 75 ml black treacle
Put dried fruit on a large board and just work over a few times with a large knife (this helps to make it stick together). Mix in a large bowl with jam, spices and seasoning. Heat last five ingredients in a saucepan until butter melts, pour it over fruit and mix well. When cool, cover bowl and leave for a few days to mature, stirring occasionally. Mix well and bottle.
KERSIES KERSIES IN BRANDEWYN
500 g vars kersies gerasperde skil van ’n klein lemoen 1 koppie suiker genoeg brandewyn om die vrugte te bedek
Ontpit die kersies as jy wil. Was en dreineer die kersies en prik elkeen sowat ses keer met ’n steriele naald. Pak die kersies en repies varsgerasperde lemoenskil in een groot of twee middelslag gesteriliseerde flesse tot so 2 cm of 3 cmvan die fles se bek. Gooi die suiker oor en bedek met brandewyn. Maak die flesse dig toe. Bêre minstens 6 weke voor gebruik. Dop die flesse daagliks om en draai hulle regop om die suiker te laat oplos. Op ’n koel, droë rak sal dit minstens ’n jaar hou. Dien op met roomys of gebruik die gedreineerde kersies as nagereg en die vloeistof as likeur ná ete.
GEBOTTELDE KERSIES
Neem konfytflesse wat dig kan toeskroef. Maak 'n fles vol vars kersies en dan weeg jy hoeveel kersies ingegaan het. Gooi die kersies terug in die fles plus dieselfde gewig suiker ook. Vul die fles op met goedkoop brandewyn. Skroef toe en pak eenkant. Elke twee weke of so dop jy die flesse om sodat die onopgelosde suiker weer aan die bokant is. Na 'n paar maande is al die suiker opgelos. Van dan af kan jy die flesse begin oopmaak en eet. Maar, hoe langer die fles toe bly, hoe beter is die kersie.
BRANDEWYN OF RUMKERSIES (CHERRIES) - Rina Shorty
Ek sien dit is kersietyd maar die jaar gaan ek nie weer Ceres toe vir pluk nie - buurvrou gaan en sal vir my bring. Onthou julle kan dit net so vries met die stingeltjies aan. Ek het nog van verlede jaar. Haal net so uit en doop in sjokolade, versier jul kerspoedings of cupcakes daarmee.
150 ml brandewyn of rum 15 ml suurlemoensap 125 ml water 230 g suiker 500 g kersies Kook water, suiker en sap vir 20 minute. Voeg kersies by en kook nog 5-10 minute. Vul gesteriliseerde bottels met kersies en maak vol met die stroop. 'n Kaneelstokkie kan by gevoeg word. Seel.
GEPIEKELDE KERSIES - Sonia Cabano
Maak hierdie kersies gedurende die kort tydperk wanneer die vruggies in seisoen is. Dis 'n goeie pasmaat vir koue vleise soos eend of kalkoen en gerookte of winddroë ham, sowel as saam met bloukaas en sagteskil kase soos brie en camembert.
1 kg vars kersies 850 ml witwyn of appelasyn 700 g strooisuiker 25 swartpeper korrels 1 steranys blommetjie 12 naeltjies 6 lourierblare 1 knoffelhuisie - geskil en liggies gekneus
Spoel die kersies af en laat dit heeltemal droog word. Gooi gekneusde kersies weg en knip die stingels sodat dit 1 cm lank is. Maak 'n piekelstroop deur die asyn, suiker en speserye vir 10 minute lank te kook. Laat dit heeltemal afkoel, dit hoef nie gefiltreer te word nie. Pak die kersies in gesteriliseerde glasflesse en bedek dit met die afgekoelde piekelstroop. Skroef die gesteriliseerde deksels op en bêre dit op 'n koel donker plek. Laat dit minstens 'n maand lank verouder voor gebruik
KOEJAWELS KOEJAWELS IN SUIKERSTROOP - Niel Stemmet
15 ryp koejawels – geskil en deurgesny 5 1/2 koppies suiker 1 liter water 12 naeltjies 1 kaneelstok
In ʼn groot pot maak jy alles stadig warm terwyl jy dit roer met n houtlepel totdat die stroop kook en die suiker gesmelt is, laat dit stadig prut totdat die stroop begin dik raak en op die agterkant van ʼn lepel bly klou Gly die koejawels in die stroop en prut saggies tot die koejawels net sag is, moet dit nie pap kook nie. trek die pot van die stoof en laat die koejawels afkook in die stroop Jy kan dit warm, warm in flesse inlê of jy kan dit in die yskas laat staan vir tot 3 weke As jy inlê sorg dat jou bottels gesteriliseerd is – pak jou vrugte dan met ‘n lepel in warm bottels, gooi die warm stroop oor, skud om borrels uit te haal, seel die bottels, sit in ‘n kastrol met kookwater wat oor die bottels se koppe strek en kook vir 15 minute – daarna kan hulle spens toe tot jou lus jou weer kom kry en jy ‘n bottel oepmaak As jy gril vir die pitte kan jy dit uitskep voor jy dit kook, en die koejawels in die middel deursny Bedien die koejawels saam met sy stroop en slagroom Die is ʼn heerlike lente nagereg , veral as jy jouself oortref het met die sondagmaal KUMKWAT CANDIED KUMQUATS - Heiner Lange
4 cups of roughly chopped kumquats (roughly 450 - 680 g) 1 cup of water 2 cups of sugar
With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole. Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes. Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and ¼ cup of the syrup together. Serve or jar and refrigerate. Can be stored for up to two weeks. KUMQUAT PRESERVE 1 - Heiner Lange
Select 5 kg of ripe kumquat and prick them with a fork. Place the kumquats in a solution of 4 tbsp of salt to 6 litres of water. Soak overnight. The next day remove the kumquats and discard the salt water. Place them in a large pot and cover with fresh cold water. Bring to the boil. Boil them for no longer than 10 minutes or they will become tough. Make a syrup using 3 kg sugar to 6 litres of water. Boil the kumquats rapidly in the syrup until the fruit is transparent and the syrup gels. KUMQUAT PRESERVE 2 - Heiner Lange
500 g kumquat 500 ml sugar 750 ml brandy
Wash kumquats and pierce each fruit a few times with a sterilized needle, or make a slit crossways at the top of each fruit. Layer the fruit and sugar in a sterilized preserving jar. Pour in the brandy until the fruit is completely covered. Seal and store in a cool dark place. Invert the jar occasionally. The fruit will be ready to eat after four months.
GEPEKELDE KUMKWARTE - Sarel Lacante
Hoe langer die kumkwarte gebere word, hoe lekkerder is dit. Ek is mal daaroor saam met braaivleis, en enige ander rooi vleis.
2 kg kumkwarte - die helfte gesny en pitte uit 1 koppie methi masala
STROOP 1 1½ koppie suiker 2 koppies wit asyn
STROOP 2 ¾ koppie olie 1 eetlepel mosterd saad
Gooi die kumkwarte en masala bymekaar in 'n bak en roer deur. Kook die suiker en asyn totdat die suiker gesmelt het. Laat bietjie afkoel, en gooi by die kumkwarte en roer deur. Maak die olie net warm - nie baie warm nie, en gooi oor die kumkwarte saam met die mostert saad. Bottel en laat afkoel. Bere in yskas. Sarel Lacante: Methi Masala sal jy by 'n Indier winkel kan kry. Dis baie meer geuriger as die gewone masala speserye wat jy bv by Checkers sal kry. Checkers het gewoontlik 'n klein afdeling by die speserye waar jy al die briyani, masala, kerrie ens kry. Die Checkers masala sal ook werk indien jy nie 'n Indier winkel naby het nie. KWEPERS
INGELEGDE KWEPERS - Anette Breytenbach
6 kwepers - geskil die pitte verwyder en in kwarte gesny 30 ml bruinsuiker 50 ml botter 3 stukke kaneel 125 ml brandewyn en ekstra om in flesse te gooi
Kook alles stadig saam tot sag en gooi in flesse. Maak vol met brandewyn en verseël.
OUMA BABSIE'S PRESERVED QUINCE - Rainbow Cooking
3 large quince 1¼ cup white sugar (300 ml) 1¼ cup warm water (300 ml)
Place whole quince in an oven dish and bake at 160 ° C for 2½ - 3 hours, until the skin blisters. Remove from oven and let it cool down. Place washed glass preserving jars or bottles and their lids in oven to sterilize. Prepare the syrup while the quince is cooling. Dissolve sugar in water in a large saucepan and boil until it thickens. When the quince is cool enough to handle, cut it open, discard the peel, core and seeds and cut into large slices. Add quince slices to the syrup and simmer for 10 minutes. Remove sterilized preserving jars or bottles one at a time and fill to the brim with fruit and syrup, sealing with lids keptwarm in the oven. LEMOENE
SPICED ORANGE PICKLE - Heiner Lange
Makes about 1.5 litres. (6 cups)
1.4 kg oranges - about 4 large 1 tsp salt 400 g castor sugar 2½ tbs golden syrup 185 ml white wine vinegar (¾ cup) 125 ml fresh orange juice (½ cup) 6 slices fresh ginger 1 tsp black peppercorns - crushed 1 cinnamon stick 1 tsp whole cloves
Place the oranges and salt in a large saucepan and cover with cold water. Place a plate over the oranges to keep them submerged. Bring to a simmer over medium low heat. Cook for 40 minutes or until the oranges are tender. Drain. Set aside to cool. Cut the oranges in ½ then thinly slice crossways. Stir the sugar, golden syrup, vinegar, orange juice, ginger, peppercorns, cinnamon stick and cloves in a large saucepan over medium heat until the sugar dissolves. Add the orange. Bring to a simmer. Reduce heat to low. Cook for 20 minutes. Transfer to sterilised jars and seal. Store in a cool, dark place or the fridge for at least 3 weeks before opening to develop the flavours.
LEMOENWIGGIES GEKOOK IN STROOP - Barbara Joubert
Sowat 10 - 12 wiggies. Maak seker die gewig van die lemoene en die suiker is presies dieselfde.
380 g suiker (475 ml) 100 ml water 380 g lemoenkwarte - sowat 4 lemoene
Plaas suiker en water in 'n kastrol. Roer oor lae hitte totdat suiker gesmelt is. Voeg lemoenkwarte by en laat prut. Keer nou en dan om. Kook sowat 35 minute totdat stroop dik en oranje is. Haal kwarte uit en laat afkoel. Sit voor met kaas van jou keuse en biscotti (koop dit in die supermark). INGEMAAKTE LEMOEN, SUURLEMOEN EN LEMMETJIE - Erna Aucamp
Ingelegde sitrus kan gebruik word as vulsel vir hoender of kan saam met Kerrie bedien word. Genoeg vir 1 Groot fles Tyd: 1 uur
2 Suurlemoene 2 Lemoene 3 Lemmetjies 5 Kardemompeule, fyngemaak 1 Kaneelstokkie 1 liter water 500 g Strooisuiker 60 ml Brandewyn
Plaas die suurlemoene, lemoene en lemmetjies in ‘n bak en bedek met koue water. Laat oornag staan. Dreineer en sny in kwarte of agt wiggies en plaas in ‘n kastrol saam met die speserye en water. Bring tot kookpunt en prut vir 25 tot 30 minute. Gooi die suiker by en kook vir 25 minute of tot stroperig. Verwyder die speserye, gooi die brandewyn by en bottel in ‘n gesterliseerde fles. CANDIED ORANGE PEEL
4 oranges 4.25 cups water 2.5 cups sugar - plus more for coating Use a knife or a citrus peeler to score the peels of oranges into quarters. Peel the oranges carefully, trying to keep the peels intact as much as possible. Set the peeled oranges aside and reserve for another use. Using a sharp knife, cut away the bitter white pith from the underside of the peels. The remaining peel should be approximately ⅛” thick. Do not worry if small amounts of white pith remain. Slice the peels into long thin strips approximately ½” thick. Combine water and sugar in a medium saucepan over medium heat. Stir to dissolve the sugar and heat uncovered until the sugar boils for 5 minutes. Add the strips of peel and turn the heat down to low, until the mixture is just at a simmer. Cook, uncovered and simmering until the syrup reduces to a quarter of its original volume - the syrup will barely cover the tops of the peels. DO NOT STIR during this process as that might cause the formation of large sugar crystals. The simmering will take approximately 2 hours. Remove the saucepan from the heat and allow it to cool. Once cool, drain the peels in a colander. At this point, turn your oven to 100 * C. Place about one cup of sugar in a small bowl. Dredge the peels in the sugar until they are coated and place them on a baking sheet lined with parchment paper. Add more sugar if necessary. Place the sugar coated peels in the warm oven and allow them to dry out. This should take approximately 1 hour, but check them every 20 minutes to ensure that they are not burning or cookingin any way. Alternately, they can be left to sit overnight on a drying rack instead of placed in the oven. Once peels are completely dry, scrape off any excess sugar clumps. Store them in a dry location and they should keep for weeks. Candied peels can be dipped in melted chocolate and enjoyed plain or used in cake, cookie, candy or bread recipes.
EASY CANDIED ORANGE PEEL
2 oranges - peel only 2 cups sugar - divided ½ cup water
Put the peels in a saucepan and cover them in water. Simmer on the stove for about 10 minutes. Then set aside, off the heat and let soak for a further 15 minutes. Drain. Let the peels cool. In the same saucepan, put 1 cup sugar and ½ cup water. Stir and heat to a simmer. While the sugar solution is heating, peel the white pith off the peel. It should be very easy now with a paring knife. Slice the peel into slivers or dice and put in the sugar syrup you are simmering. Let simmer for about 12 - 14 minutes, when they will be almost translucent and tender. In the meantime, while they are simmering, put the remaining cup of sugar on a baking sheet. When the peels are done simmering, drain. Put the sticky peel pieces in the sugar on the baking sheet. Stir up to make sure they are all coated in sugar and let sit a bit. Then pick out the peels and set on a plate to dry overnight. Save the orangey sugar for cookies or something. Store in a container to keep dry.
LUKWARTE PICKLED LOQUATS (LUKWART)
1 kg loquats - yellow to orange fresh bay leaves stems of fresh rosemary - about 10 cm long 3 heaped tablespoons of cooking or rock salt ½ litre vinegar ½ litre water
Clean jars with lids for storage – heat in a warm oven to sterilize. Pick yellow to orange loquats without blemishes. Halve the fruit. Remove all seed pits and the blackish end of each fruit. Leave the skins on. Do not worry if the cut fruit browns. Rinse the prepared loquats with water. Place in a bowl and add 3 heaped tablespoons of salt per kg of prepared loquats. Leave for 24 hours in a bowl. Stir whenever it is convenient to allow the fruit to make contact with the salty juices. Drain the salty juices. Rinse the loquats with water to remove excess salt. Mix vinegar and water in a stainless steel saucepan, bring to boil and allow it to cool for 3 minutes. Put a fresh bay leaf and two stems of rosemary into each jar. Firmly pack the washed salted loquats into the jars. Carefully pour hot mixture of vinegar and water over the loquats. Ensure that there are no trapped air bubbles. Fill to the top of the jars. Seal jars with thin plastic wrap to stop any rusting under jar lids. Place in the fridge and store for at least a week before using.
MAKATAAN
MAKATAAN ~ WILD MELON PRESERVE - Huletts wild melon peel lime (available from chemists) Yellow Sugar water lemon juice lemon peel fresh root ginger
NOTE:
For 1,5 kg wild melon peel you would need:
1,5 kg Yellow Sugar 2,250 litre water 500 g extra sugar 750 ml extra water
Remove the soft fleshy part and the green outer skin of the wild melon. Prick each piece all over with a fork. Cut into squares and weigh. Leave overnight in a lime solution (15 ml lime per 3,4 litres water), pour off the lime solution and rinse the pieces well in cold water. Place the pieces in boiling water, one at a time so that the water does not stop boiling. Cook rapidly for 10 minutes or until the pieces are clear and translucent. Prepare syrup using 500 g sugar for every 500 g fruit, and 750 ml water for every 500 g sugar. Use an additional 500 g sugar and 750 ml water for every 1,5 kg peel to ensure that there is enough syrup. Bring the syrup to the boil and gradually add the pieces. Add 15 to 30 ml lemon juice and 3 slices lemon, a pinch of salt and a few pieces of crushed root ginger tied up in a cheesecloth bag. Cook rapidly until the pieces are clear and translucent (1 to 2 hours). Remove the bag. Bottle and seal.
NAARTJIES
NAARTJIES IN STROOP
Maak oulike geskenkies vir Kersfees en heerlik by enige varkgereg!
Los 2 kg suiker in 2 liter water op en voeg die sap van 1 suurlemoen en 1 vanilla peul by. Laat stadig kook vir 10 minute. Voeg 2 kg halwe naartjies by en kook stadig vir 45 minute totdat die skil deurskynend is. Skep in gesteriliseerde bottels terwyl dit nog warm is, maak toe en laat afkoel. Bedien met sterk kaas.
PERE
SPICY PEARS - Huletts
Makes ± 2 litres. Delicious with cheese or pork.
1,5 kg firm ripe pears 500 ml water 10 cloves 25 g fresh root ginger - peeled and sliced 500 ml vinegar 400 g sunsweet brown sugar (500 ml) 1 cinnamon stick
Peel the pears, cut in half and core. Bring the water to the boil and add cloves, ginger, vinegar, brown sugar and cinnamon stick. Place pears in syrup and poach together for 10 minutes. Remove pears with a slotted spoon and pack into sterilised jars. Boil the liquid for another 20 minutes. Pour over pears to cover and seal.
PERSKES
GEELPERSKE PIEKELS - Petro du Toit
2 kg geelperskes 6 groot uie 125 ml bruin suiker 15 ml wonderpeper 30 ml kerriepoeier 2 - 3 rissies 1½ bottel asyn paar koljandersade Skil perskes en uie. Plaas perskes in bak en bedek met sterk soutoplossing. Gebruik 500 g sout op 4,5 liter water vir oplossing. Laat oornag. Dreineer perskes en uie volgende dag. Verwyder pitte en sny perskes en uie in skywe. Kook saam met die res van die bestandele tot dik. Laat koud word, skep in gesteriliseerde flesse en verseël.
PYNAPPEL
OOSTERSE PYNAPPELSKYWE MET VARS UIE
Lewer 1 liter. Lekker saam met sout snoek en gebakte vis soos salm of forel.
STROOP 500 ml water (2 kop) 180 ml rysasyn (¾ kop) 180 ml witsuiker (¾ kop) 1 cm stuk vars gemmer - in skaafsels gesny met 'n groenteskiller 2 anyssterre 3 heel brandrissies
PYNAPPEL 2 pynappels - diep afgeskil en in papierdun skyfies gesny 2 uie - in ringe gesny en vinnig in kookwater gedompel
STROOP Plaas al die bestanddele in 'n glasbak en mikrogolf sowat 5 minute tot dit kook. Roer elke minuut tot die suiker opgelos is.
PYNAPPEL Voeg die pynappelskyfies by en mikrogolf tot dit net weer kook, sowat 5 minute. Skep die pynappelskyfies met 'n gesteriliseerde knyptang uit die stroop en pak dit afwisselend met 'n lagie uie in gesteriliseerde flesse. Gooi die sous oor en verseel. Bere op kombuisrak tot jy dit oopmaak en daarna in die yskas.
1 lemon 2 teaspoons mustard seeds 1 level teaspoon turmeric ¼ of a fresh red chilli 1 small dried chilli
Cut the lemon into eighths, then deseed and finely slice. Finely slice the red chilli quarter. Put a small pan on to a medium to high heat. Add a drizzle of olive oil to the pan. Add the mustard seeds, turmeric and the sliced chilli. Crumble in the dried chilli. When everything starts to sizzle, add the sliced lemon and a pinch of salt, count to ten, then take off the heat and put in a bowl to cool.
SPICED PRESERVED LEMONS
Preserved lemons keep for at least a year at room temperature.
250 g coarse kitchen salt 10 lemons - scrubbed and quartered 1 bay leaf 2 - 3 cloves 1 stick cinnamon extra lemon juice
Sterilise a 1 litre jar and scatter a spoonful of salt into the jar. In a wide plastic bucket, combine lemons and the rest of the salt. Mix well, rubbing the fruit with the salt. Pack the lemons into the jar, skin side out. Insert pieces of bay leaf, cloves and cinnamon stick as you go. Press down on the lemons to release juice and spoon the salt mixture from the tub over the fruit. Cover the lemons with extra lemon juice. Wipe the neck of the jar clean with a cloth dipped in boiling water and screw the cap on tightly. Allow the lemons to mature for a month at room temperature before using.
TO USE Scrape pith and flesh away from rind and discard. Rinse the rind under water, pat dry and chop finely.
SUURLEMOEN PIEKELS - Martha de Lange
1 kg suurlemoene in dun skywe gesny en pitte verwyder Pak in lae met sout tussen in in ‘n vergiettes en laat staan 24 uur. Spoel die suurlemoenskywe af en maak droog. Pak die skywe saam met roosmaryntakkies en lourierblare in ‘n gesteriliseerde fles. Bedek heeltemal met olyfolie, sowat 600 ml en verseël die fles deeglik. Bêre minstens ‘n maand in die yskas sodat die geure goed kan ontwikkel en meng.
PRESERVED LEMONS
Give your dishes a flavor of Morocco and the Middle East with these easy to make preserved lemons. Most of the time I am able to fill 2 medium sized jars with 10 to 12 lemons. So when I make these I usually make sure I have some extra lemons on hand to either help fill up the jar or to get some lemon juice ½ cup kosher salt 10 whole lemons 1 cup lemon juice 1 whole bay leaf 1 cup peppercorns 2 medium sized canning jars
To sterilize a jar, cook the jar in boiling water for a few minutes and let dry. Place 2 tbsp of salt in the bottom of a sterilized jar. One by one, prepare the lemons. Cut off any stems from the lemons and the cut them each into 8 wedges. Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Start with a layer of lemons on top of the salted bottom then add some peppercorns and a bayleaf. Then add more salt on the lemons and start with a new layer of lemon wedges. Repeat the process untill the lemons reach the top of the jar. Make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tbsp of salt. Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Then put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften. To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired. Store in refrigerator for up to 6 months.
VYE VERGLANDSE VYE - Annette Human se Lekker vir Later
Verhit 400 g wit suiker en 325 ml water oor matige hitte tot kookpunt en roer dit aan die begin totdat al die suiker opgelos is, vee enige korrels wat aan die wand van die kastrol kleef met ’n nat kwassie af. Kook die stroop 5 minute lank taamlik vining. Voeg 12 klein groen vytjies met skil en al by die stroop en kook dit ’n kwartier lank daarin. Haal die kastrol van die hitte af en laat die vytjies in die stroop afkoel. Bedek die vytjies en laat dit 12 uur lank in die stroop masereer, draai dit af en toe om. Voeg 125 ml suurlemoensap en 2 ml vanielje geursel by die vytjies, verhit dit stadig tot kookpunt en prut dit 40 minute lank. Laat die vytjies afkoel en weer 12 uur lank in die stroop masereer, draai dit af en toe om. Verhit die vytjies stadig tot kookpunt en prut dit ’n halfuur lank. Laat dit weer in die stroop afkoel. Skep die vytjies met ’n gleuflepel uit die stroop en pak dit oop op ’n draadrak in ’n skinkbord of bakplaat. Damp die oorblywende stroop vining af tot 250 ml. Skep van die stroop oor die vytjies en laat dit ’n kwartier lank droog word. Skep ’n tweede laag van die stroop oor die vytjies. Plaas die vytjies, skinkbord of bakplaat en al in ’n voorverhitte oond by 90 ° C en droog dit 2 uur lank. Skakel die oond af en laat die vytjies oornag in die oond afkoel. Bewaar die vytjies tussen waspapier in ’n lugdigte houer. INGELEGDE VYE
1 kg vye - heel en ongeskil 3 kop suiker 1 kop water 8 dun skyfies suurlemoen
Spoel vye deeglik af in koue water en laat dan in koue water lê vir 20 minute. Kook suiker en water saam tot 'n stroop vorm wat helder is, ongeveer 10 - 15 minute en voeg dan vye en suurlemoen by. Verhit weer tot kookpunt en laat kook vir 1 minuut, verlaag temperatuur en laat prut vir 30 minute. Verseël in gesteriliseerde flesse. FIGS IN SYRUP - Elizabeth de Jongh Oliphant
3 pounds fresh figs 3 cups sugar 3 cups water In a medium saucepan on high heat, combine the figs, sugar, and water. Bring to a boil and reduce to a simmer. Cook until figs are very soft, and syrup is thick. Jy kan dit bottel terwyl dit warm is.