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Lemon and Apple Marmalade

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3 Lemons, thinly sliced and

- seeded 3 lb Tart apples, peeled, cored

- and sliced 7 1/2 c Cold water

10 c Sugar

Soak lemons in water overnight.
Pour the lemons and water into an enameled, tinned or stainless steel kettle and cook gently for about 20 minutes, or until the peel is tender.
Add the apples and cook until they are tender, aproximatly 20 minutes.
Stir in the sugar and boil until jelling point is reached.
Pour into jars and cover.
Process, if desired 10 minutes.
Makes about 7 pints

Date Chutney

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8 oz Pitted medjool dates

1/4 ts Red chili powder

1/2 ts Salt

1/4 ts Cumin powder

3 c Water

1/2 ts Tamarind paste

This recipe calls for tamarind paste, a sweet-and-sour flavoring made from the beanlike tamarind fruit.
If you can’t find tamarind paste, add 1/2 cup honey and 1/2 cup vinegar to dates during cooking.
Place dates in a medium saucepan and cover with water. Cook until soft and tender, about 25 minutes.
Or cook dates for 15 minutes in a pressure cooker.
Set cooked dates aside to cool.
Puree dates in small batches in a food processor or blender, adding a little water as needed to make a smooth paste.
Melt tamarind and spices to pureed dates.
Stir well.
Add more water as needed to make a thick sauce.
Calories per tablespoon: 13 Grams of fat: 0 % fat calories: 0 Cholesterol: 0 mg Grams of fiber: .2

Source: Jessica Shah in ‘Delicious!’, April 1994 Typed for you by Karen Mintzias

Ketjap Manis (Debaat)

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2 c Sugar, brown, dark

2 c Water

1 1/2 c Soy sauce, light

3/4 c Molasses, dark

1/2 ts Galangal, ground

1/2 ts Cilantro, ground

1/2 ts Pepper, black

Sure…Kecap (or, more commonly, “ketjap”) refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than Chinese soy sauce or Japanese shoji or tamari.
(It’s pronounced “ketchup”, btw.) Recipe follows: Number of Servings: 40 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves.
Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer.

Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes.
Remove from the heat; let cool.
Strain the sauce through a fine sieve set over a bowl.
Sauce will keep at room temperature for 2 to 3 months if tightly covered.
Posted by Stephen Ceideberg; October 7 1992.

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