These two are raising money for their school. On April 28th James and Paulina will be participating in Olympic Day where everyone competes in 10 sporting events. Please consider sponsoring them so that they can participate and help their school!
Special perks from the Vogelaar family: If you are in San Francisco, for a $10 donation you get a fresh loaf of bread, upgrade to $25 and get a pie or some other unhealthy choice! Support our kids and their school’s wonderful athletic program!
Serving size406gCalories from fat1kcalFiber3gProtein1gSugar169g
24 hours before you plan to cook and preserve them.
Wash and dry them. Cut out the stem ends. Cut each fruit into quarters and pick all the seeds out, reserving the seeds. Using mandoline cut all the orange quarters into thin slices. Place the slices into a large pot and submerge them in cold water. Cover and leave at room temperature for 24 hours. This will release the pectin.
Sterilize the jars
Either put them in hot wash dishwasher cycle so that they are clean and hot by the time you use them, or dunk them in boiling water and keep them hot.
Sterilize the lids
Boil the tops in a small pan filled with enough water to cover the lids, keep them hot till needed.
Prepare for canning
Bring to boil a large pot of water. There should be enough water to completely submerge the jars and have about an inch of water on top of them.
Make the marmalade
Place saved seeds in a cheesecloth, tie it up and place in the pot with oranges. Bring the pot to boil and set the burner temperature so that the mixture boils without splattering. Boil for about 30 minutes.
Add sugar to the fruit mixture to stir until dissolved. Continue to cook for another 30 minutes until the marmalade thickens to the gel consistency (about 220°F/ 104°C). Remove the cheesecloth.
Jar the marmalade
Carefully remove the hot jar and fill it with the jam using a canning funnel, leaving at least a ¼ inch space between the marmalade and the edge of the jar. With a clean wet towel remove any excess marmalade from the edge of the jar. Using a magnetic lid lifter remove the lid from boiling water, and place it on top of the jar. Secure the lid. Repeat with the remaining marmalade.
Using the jar lifter, carefully place the lidded jars in the large pot of boiling water; make sure they are completely submerged. Boil for about 10 minutes.
Remove the hot jars using the jar lifter, and place them on a towel. Let cool completely before labeling. Make sure the lid tops are not popping in the center. If they are, they should be removed and re-sealed (same process – wash and sterilize the jar and a lid, bring the marmalade to boil, and re-can it. It’s very important that the edge of the jar is clean.
4.Combine the vinegar, water, sugar, allspice, anise and bay leaves in a medium sized saucepan. Bring to boil, stirring constantly until the sugar is dissolved. Boil the liquid for 1 min and remove from heat.
5.Fill the jars with hot pickling liquid leaving ½ inch headspace. Seal with lids. Cool at the room temperature before transferring to the refrigerator for at least 2 weeks
Last month my children landed in Moscow wearing a perfect shade of San Francisco Pale on their skins. These city kids were raised where outside requires constant adult supervision, they had only minor encounters with nice weather, and were yet to experience a water or electricity outage.
In 3 weeks they were completely transformed into tan Russian-speaking sun-loving kids who had a bite of freedom and lots of bites of freshly grown produce right outside of their great- grandmother’s house!
Their only swimming experience up till now was in a heated pool. I don’t quite get it, but apparently swimming in a river with cousins, fish, ducks and frogs is much more fun!
Grandma’s garden was an endless source of entertainment and nourishment. Apples, cherries, currant, strawberries – and that’s just the begging of the list. The kids had a blast playing in all this lusciousness!
They even found it cool to be washed outside with water heated up by sun.
Though, you should have seen my son’s excitement when he got back home and went to the bathroom: “Есть вода!” (The water is on)! Hmmmm….
Here are some Instagram favorites from the trip. Enjoy!
This report has been brought to you from a special place where we had no internet, only 2 and a half TV channels, intermediate phone service, and issues with water pressure… Yet, the 3 weeks we spent there are beating all the awesomeness charts! In June I gulped a can of courage pills, loaded my 4 and 2 year-olds on an airplane, waved bye bye to the husband, and took the kids on a 30-something hour trip to my homeland!
So, here are some shots and recipes from our visit to Russia, where my children were running in my grandmother’s garden, in the house where my mother was born, where I spent so many happy days, and where you don’t need special photo props to give recipes a hint of old country.
My son met my babushka, godmother, and two aunts. All these ladies were introduced to him as babas. One evening I asked him, “Who do you love?”