Lemon Curd
1 cup sugar
3 eggs, large
1 cup fresh lemon juice
zest of 3 large lemons
1 stick butter (do not substitute), melted
1 Grab a medium sized, microwave safe bowl, melt butter ... cool, add sugar and eggs and whisk until very smooth
2 Stir in the lemon zest and lemon juice ... yummy
3 Pop in the microwave and cook, on high, for 2 minutes
4 Stir and cook for 1 minute, on high
5 Repeat step 4 until the curd is thick enough to coat the back of a metal spoon. You can also us a candy thermometer to check the temp. Lemon Curd is the perfect consistency at 196F
6 When you’ve reached the perfect consistency, cover the mixture with cling wrap placed directly on the surface of the curd.
7 Refrigerate until set, a few hours.
Wasn’t that simple ... makes about 2 1/4 Cups and is fabulous on toast, on top of ice cream, as a layer filling for cake, injected into cupcakes, or my favorite .... fresh berries, topped with lemon curd, topped with granola and whipped cream ...
Showing posts with label Jams and Jellies. Show all posts
Showing posts with label Jams and Jellies. Show all posts
Monday, April 30, 2012
Wednesday, October 28, 2009
Crock Pot Apple Butter
6 cups Homemade Applesauce or 48 oz jar unsweetened applesauce
3 large Granny Smith Apples (peel and dice small)
2 cups sugar
1 cup Apple Cider or Juice
2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
Place all ingredients in he crock pot and stir. Cover and cook on low overnight or for 8 hrs (do not lift the lid!). At the end of the cooking time, take the lid off and turn the Crock Pot on high and cook for another 4 hours, stirring from time to time and let some of the liquid cook off. Pour into hot, clean jars, adjust the lids and hot water bath the jars for 10-15 minutes for pints and 5-10 minutes for half-pints. Serve on buttered toast, as a topping for pound cake or ice cream, be creative!
3 large Granny Smith Apples (peel and dice small)
2 cups sugar
1 cup Apple Cider or Juice
2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
Place all ingredients in he crock pot and stir. Cover and cook on low overnight or for 8 hrs (do not lift the lid!). At the end of the cooking time, take the lid off and turn the Crock Pot on high and cook for another 4 hours, stirring from time to time and let some of the liquid cook off. Pour into hot, clean jars, adjust the lids and hot water bath the jars for 10-15 minutes for pints and 5-10 minutes for half-pints. Serve on buttered toast, as a topping for pound cake or ice cream, be creative!
Sunday, June 7, 2009
Triple Berry Jam
30 oz (3 cups) frozen multi-berry mix, thawed and crushed
2 tbls water
3 to 3 1/2 tbs Sure-Jell
3 cups sugar
In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups
2 tbls water
3 to 3 1/2 tbs Sure-Jell
3 cups sugar
In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups
Peach Jam
30 oz (3 cups) of frozen peaches, thawed and crushed
2 tbls water
1 tbls lemon juice
3 to 3 1/2 tbs Sure-Jell
3 cups sugar
In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups.
2 tbls water
1 tbls lemon juice
3 to 3 1/2 tbs Sure-Jell
3 cups sugar
In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups.
Strawberry Jam
30 oz (3 cups) of frozen strawberries, thawed and crushed
2 tbls water
3 to 3 1/2 tbs Sure-Jell
3 cups sugar
In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups.
2 tbls water
3 to 3 1/2 tbs Sure-Jell
3 cups sugar
In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups.
Grape Jelly from Juice
3 cups grape juice (prepared from frozen concentrate is fine)
1 package powdered pectin
4 cups sugar
In a large pot (16 to 20 quart) combine the prepared grape juice and the powdered pectin. Stir it up to eliminate all of the lumps. Bring the mixture to a full boil over medium heat, stirring some as necessary. Add the sugar and return the mixture to a boil. Boil for a full minute and remove from heat. Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 5 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.
1 package powdered pectin
4 cups sugar
In a large pot (16 to 20 quart) combine the prepared grape juice and the powdered pectin. Stir it up to eliminate all of the lumps. Bring the mixture to a full boil over medium heat, stirring some as necessary. Add the sugar and return the mixture to a boil. Boil for a full minute and remove from heat. Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 5 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.
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