Homemade Lemon Curd

Homemade Lemon Curd Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making it from scratch. —Mark Hagen, West Allis, Wisconsin TOTAL TIME: Prep: 20 min. + chilling YIELD: 1-2/3 cups. Ingredients 3 large eggs 1 cup sugar 1/2 cup lemon juice (about 2 lemons) 1/4 cup butter, cubed 1 tablespoon grated lemon zest Directions 1.In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon … Continue reading Homemade Lemon Curd

Apple Butter

Apple Butter Ingredients 5-1/2 pounds apples, peeled and finely chopped 4 cups sugar 2 to 3 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt Directions 1.Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. 2. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). 3. Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. … Continue reading Apple Butter

Cherry Jam

 Cherry Jam Ingredients 2-1/2 pounds fresh tart cherries, pitted 1 package (1-3/4 ounces) powdered fruit pectin 1/2 teaspoon butter 4-3/4 cups sugar Directions 1.In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. 2. Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding … Continue reading Cherry Jam

Orange Marmalade

Ingredients 1 3/4 pounds oranges, 4 to 5 medium 1 lemon, zest finely grated and juiced 6 cups water 3 pounds plus 12 ounces sugar Special equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a … Continue reading Orange Marmalade

Chicken Veronique

Chicken Veronique Recipe By:MAGGIEMAEWEST “This easy chicken recipe is light and refreshing. Baked chicken is served with a sauce of chicken stock, lemon juice, marmalade, and grapes.” Ingredients 1 tablespoon olive oil 1 tablespoon butter, melted 1/4 cup all-purpose flour 1/2 teaspoon salt 2 1/2 pounds chicken, cut into pieces 1/2 cup orange marmalade 1 cup chicken stock 1 tablespoon cornstarch 3 tablespoons lemon juice 1/2 cup green seedless grapes lemon, sliced Italian parsley, chopped Directions Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9×13-inch baking dish. With a spatula, spread oil … Continue reading Chicken Veronique

Prickly Pear Marmalade

Prickly Pear Marmalade Recipe By:Jana Carter Parsons “A ruby red, fruity marmalade. I’ve never tried any commercial prickly pear jam or jelly, so I don’t know if this is how it’s supposed to taste, but my toddler does keep asking for more, so it’s a win for our family. Store any extra jam in the refrigerator.” Ingredients 6 prickly pears 3 cups white sugar 1 (3 ounce) pouch liquid pectin 1/3 cup lemon juice 2 lemons, zested 1 teaspoon butter Directions Bring a large pot of water to a boil. Add six 4-ounce jars; simmer to sterilize. Wash lids and … Continue reading Prickly Pear Marmalade

Kumquat Marmalade

Kumquat Marmalade Ingredients 24 kumquats, rinsed and thinly sliced 2 oranges – rinsed, sliced and seeded 9 cups white sugar, or as needed 2 lemons, juiced 8 cups water, or as needed Directions Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight. Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the … Continue reading Kumquat Marmalade

Ginger Marmalade

Ginger Marmalade Ingredients 3 1/2 cups peeled fresh ginger 4 cups water 5 cups white sugar 1 (3 ounce) pouch liquid pectin 5 half pint canning jars with lids and rings Directions Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and … Continue reading Ginger Marmalade

Meyer Lemon Marmalade

This recipe calls for Meyer lemons, a hybrid of a regular lemon and an orange, that is thinner skinned and sweeter than a regular lemon. You cannot substitute regular lemons for Meyer lemons in this recipe. The proportion of lemon segments to water to sugar is 1:1:1. So if you don’t have a kitchen scale and don’t weigh your lemons to begin with, as you proceed through this recipe keep in mind these proportions. Your 2 1/2 lbs of lemons should yield 6 cups of chopped lemon. 6 cups of chopped lemon will be cooked first with 6 cups of … Continue reading Meyer Lemon Marmalade

Microwave Strawberry Jam

The best strawberries for making strawberry jam are those that are firm and not soft, overly ripe, or too sweet. You can sub 1/2 cup of the strawberries for 1/2 cup of chopped orange segments for more orange flavor. Just don’t use more than 2 1/2 cups of fruit or your bowl may overflow in the microwave. You can swap out some of the lemon juice with balsamic vinegar. A tiny pinch of finely ground black pepper added in step 1 can add some zing to the jam. Prep time: 5 minutes Cook time: 15 minutes Macerating time: 30 minutes Yield: … Continue reading Microwave Strawberry Jam