Sunday, August 7, 2011


Strawberry-Cherry Jam

2 cups sliced strawberries
2 cups pitted cherries
3 - 6 cups sugar
Squeeze of lemon juice
1 tsp butter
1 box or pouch of pectin

Slice up your strawberries and pit the cherries. You can slice the cherries as well, but since I used really juicy cherries I just crushed them with a spoon while they were in the pot. Put fruit and juice in pot and heat over medium. Add lemon juice. Slowly add sugar one cup at a time. If you are using a no-sugar pectin and/or have really sweet fruit, so should only need to add about 3 cups sugar for sufficient sweetness. If you are using regular pectin and want your jam to gel correctly, you're gonna need to add closer to 6 cups. Bring to a boil. Add pectin (and butter, if you like, to reduce foaming) and boil for one minute. Turn off heat and let it cool a bit. Pour into sterilized jars.
Makes 6 - 8 cups.

Lemon Curd 

4 tbsp lemon zest
0.5 cup lemon juice
1.5 cups sugar
6 tbsp butter, cut into pieces
3 eggs, lightly beaten

In a saucepan over medium-high heat, combine zest, juice, and sugar. Bring just to a boil, reduce heat to medium-low and simmer for 5 minutes. Add butter and stir till melted. Turn off heat and allow to cool to room temperature.
Add eggs to lemon mixture until blended. Return to heat and cook over medium-low, stirring constantly, for 10 to 15 minutes or until it thickens and coats the back of a spoon. Do NOT allow to boil or it may curdle. Let cool.
Makes about 2 cups.

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