February 1, 2007


"Is it a ginger jam ?"- No. "maybe a grapefruit marmalade?" - NO..and so on..; Nobody will guess , but the main ingredient in this dark golden jam is.... Turnip (but not only turnip..). Did you ever made a Turnip jam?.. This is my first jam which is not made out of fruits .. ; I didn't cook the jam too much (but for an hour +-), after cooling it for few hours , you'll get a thick jam.The recipe is taken from Ya'acov Lishansky's Cookbook : Sour Sweet Sharp 1996 - printed in Israel in Hebrew (I'm not sure if there is an English version for this Cookbook)- all you need to know + many recipes about:Jams, homemade wines,pickles, preserves ,tasty spreads,olives,liqueurs, homemade ketchup.. and much more.
Ya'acov Lishansky was born in Metula ,Israel in 1912.When he was a young child he helpd his mother and grandmother with all cooking tasks,how to cook jams, how to dry fruits..and not letting the birds around eating all that.. ;As a grown up - cooking and especially making jams,pickled vegetables , making wines at home was a serious and enjoyable hobby for Jakob and his wife - Esther ; He was the first and only Israeli man to win first prize at "Queen of the Kitchen" cooking contest ; He passed away in his 90s ; Now for years in the same old house in Metula you can find the "Lishansky House "(Beit Lishansky) , [here is the house pic]which is an Hotel and a well known restaurant , managed by the family.[+Lishansky's Halvah Cheesecake recipe] בית לישנסקי+קצת היסטוריה + טיפים לכבישת זיתים +שזיפי בוסר ירוקים מוחמצים
Turnip and Ginger Jamריבת לפת וג'ינג'ר-יעקב לישנסקי
1.250 kg sugar
1 cup grapefruit juice (=1 large grapefruit)
1 kg fresh turnip
1 lemon - juice and grated peel
50 gr fresh ginger or 1 TB ground (I use the dry spice)
1. Mix sugar and grapefruit juice in a cooking pot , leave alone for an hour -without cooking ; after 1 hour:bring to a boil and cook on a low flame , mixing, until sugar dissolves.
2.Peel the e cleaned turnips, slice them into thin slices, than cut them to thin strips; add to the hot syrup and mix well.
3.Add lemon , ginger, mix and cook on low heat until the turnips absorbs the sugar and becomes half clear(mix from time to time) .remove from heat when jam is done (after 1 hour+-) * This jam has a Special taste,please let me know if you like it :-) היה מעניין לבשל את הריבה הזו היום, ריבת הירק הראשונה שלי.. טעם הזנגויל מורגש,והמירקם מעניין-עכשיו נותר לראות היכן הכי טוב לשלב את הריבה:אולי עם עוף בתנור אולי בעוגה , כניגוד מעניין,ספרו לי אם הכנתם, וגם אם אהבתם.תודה





Ya'acov Lishansky's Cookbook and there are moreמרקחת מקליפות אבטיחו
Ya'acov Lishansky getting the price as 'queen of the kitchen' in a cooking contest -1969

The Lishansky family
* coming soon :Lora Brody's Rugelach * בקרוב:רוגאלך מבצק גבינת שמנת Tu Bishvat
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
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2 comments:

Svetlana said...

Hallo from Bulgaria!My mother in lаw made jam from carrots and from green tomatos but turnip jam... I don't heared.

chanit said...

svetlana Hi and welcome !
Yes, I know , It's strang, I'll try next time a carrot jam,
thanks for visiting me ;)

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