At the Goat Bell we have a lemon and grapefruit tree which are not yet ripe. Unfortunately the orange tree was destroyed during renovations but it had been planted too close to the house to have had a chance to grow to a good size anyway.
I was invited to our elderly neighbours farm in close proximity to Haradiatica village to help harvest citrus fruits: oranges, mandarins and lemons but nothing resembling what you would find in Waitrose. All produce is organic, of various sizes and some random shapes but deliciously fruity. It was a special feeling of being in paradise, picking produce straight from a tree and eating it; leaving the smell of Christmas zest on your hands.
The chickens are free to roam the farm, kept in check by the cockerel and a friendly resident black cat. The chicks are still too young to be allowed out the coop.
The grapes were harvested a few weeks ago but the vine has yet to be cut back.
Our bags now laden with fruit. We then went to the olive grove to check on the animals. The sheep, goats and donkey graze during the day and rest safely in the sheds at night.
Here there is a very old mitato, built completely of local stone. These shepherds huts were used as a shelter and store.The roof has since caved in and was replaced with corrugated iron, but now not used and sadly left to ruin.
Sat amongst the olive wood piles we relaxed in the afternoon sun drinking Greek coffee without a care in the world.
Feeling refreshed we set off back into the village. All to be repeated again tomorrow by the elderly land owner.
The Goat Bell now smells divine.
So with my grateful generous bounty I decided to make orange marmalade, but you can use the same recipe for any citrus fruits such as lemons or grapefruits.
I am no Nigella Lawson either in looks or the way she cooks (too many ingredients that are hard to find) I prefer simple, organic, in season, no additives or preservatives. This is the quickest, easiest method I have ever used. Keeps for up to 6 months unopened or freeze.
You will need - 6 oranges, 1kg of sugar, 4/5 recycled glass jars, a large pan and a food processor,
Method - 1. Cut fruit into quarters and remove any blemishes.
2. Put in food processor and cut until fine.
3. Boil with 1kg of sugar for 20 minutes. Stir with a wooden spoon.
4. Pour into sterile glass jars. Seal and label with date.
Top Tips - Be careful when boiling as the marmalade may spit.
Wash the pan immediately after cooking.
Do not double up. Best cooked in two batches.
To give as a gift add a little decorative lid using a circle of cotton fabric and tie with natural string.
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