Jerusalem:

(pic: Wikimedia Commons)

The capital of Israel (although not all accept this) Jerusalem has been destroyed twice, besieged 23 times, attacked 52 times, and captured and recaptured 44 times, yet it still survives.

On a trip, long ago, to Israel, F&T came across a small boy on his donkey who was in such a hurry to beat the others to pose in the picture that he did the obvious - what any small show-off boy in any country would do. He fell off. It was just outside Bethlehem but he obviously felt that he could improve any picture of  shepherds tending there sheep in the fields.

Panorama of Jerusalem (pic: Wikimedia Commons)

Everywhere you go in Israel you can't escape the exuberance of the people. They jostle. They push and shove and yell and erupt into laughter or tears at a moment's notice. They are alive - joyously, against all odds - and, against the dusty backdrop of the centuries, they stand out vividly.

Yet the country is fascinating in its own way too. From Jerusalem, the walled city brooding over past troubles, to the eye-achingly brilliant Druze villages of Galilee and Mt Carmel, and Tel Aviv glittering with new buildings, there is something vital and rich about it all. In Israel there are no half-measures. This is a nation that has drunk deeply at the well of sorrows, yet it can still rejoice noisily.

In the past seventy or so years Jews from almost every country have returned to Israel. Their luggage bulged with more than mere belongings: the crafts, recipes, music and customs of their exile. And so Israel's menu has broadened now, the tapestry is brighter, and the songs have new chords because of this migration.

(pic: Wikimedia Commons)

Jerusalem, with its 4000-year history has much to offer. Visit the Western (Wailing) Wall, especially at Friday sunset to see people at prayer. The Dome of the Rock allows insight into yet another belief-system. There are also many Christian sites - the Via Doloroso (said to be the route taken by Christ carrying his cross), Calvary, the Garden Tomb and Mount of Olives. There are mazes of market areas in the old town too with good bargains if you can haggle well enough. Bethlehem, 10km south of Jerusalem, has the purported spot where Jesus was born, but it hardly resembles a stable any more.

Israel has all grades of hotel from luxury five-star to hostels. Some Catholic orders of nuns operate excellent hospices which offer clean reasonable accommodation.

Typical Israeli breakfast (pic: Wikimedia Commons)

You may enjoy western-style food at some of the major hotels or snack on street-food pastries, breads and fruit. There is every cuisine available although most adhere to kosher dietary rules which exclude pork and shellfish.

Jersey, Channel Islands:

(pic: Wikimedia Commons)

The largest of the Channel Islands, just under 120 square kilometres, Jersey is located close to the French coast, despite the fact that the Channel Islands are British Crown Dependencies. It has a population of around 100,000, and St Helier is the capital city.

The island is rich in dairying (Jersey cattle, known for their rich milk, are were first bred here) as well as other agriculture such as flowers, fruit and vegetable growing, and fishing and aquaculture.

(pic: Wikimedia Commons)

Jerusalem artichokes:

(pic: Wikimedia Commons)

Jerusalem artichokes or 'topinambour' are not at all like green, hard, leafy artichokes. No relation at all, they are actually a member of the daisy or sunflower family, and the name comes from the Italian word girasole meaning 'turn to the sun'. To look at they are not attractive - small gnarled roots - resembling more a sweet potato or root ginger, but they have a respectable amount of potassium, iron and thiamine and they may be prepared and stored like potatoes or, unlike potatoes, sliced or grated to add raw to salads.

Jams:

No one knows, and probably fewer care, where the word for 'jam' comes from. Some say it was because the fruit was jammed together, another source thought French children shouted 'j'aime' ('I love it') when it appeared on the nursery supper table, or whatever the French equivalent is. Funny, if that was the case, as the French call the stuff confiture.

The fact is that we have been stewing up fruit and sugar together (roughly kilogram for kilogram) to make a sticky spread for over six hundred years. Unfortunately the long cooking process usually robs the fruit of many of its nutrients, especially vitamin C, and the sugar adds nothing at all except flavour, energy and carbohydrate. A small amount of jam can be part of a balanced diet, but like so many other concentrated sweeteners it needs to be used sparingly.

For those into history of food, this may be interesting ...

Jellies:

(pic: Wikimedia Commons)

Most likely the name for jelly came from the gelatine (processed from animal skin and bones) which is used to make set or moulded jellies. However when a jelly is sweet, like a clear jam, it is the pectin in the fruit itself, or added lemon juice or powdered pectin, which will make the mixture become set and translucent when cooled.

In many Asian jellies such as the almond jelly, above, a seaweed derivative, agar agar, is used. This is particularly useful for vegetarians, and also is easy and quick to work with as it sets at room temperature.