Tag Archives: lemon

Apple and Lemon Curd

Apple and Lemon Curd
Author: 
Recipe type: Curd
Serves: About 1kg
 
Ingredients
  • 910g (2lb) peeled and cored cooking apples
  • 225g (8oz) sugar
  • 225g (8oz) butter
  • 2 eggs
  • 1 lemon
Instructions
  1. Chop the peeled and cored apple into rough chunks.
  2. Place the apple, with a little water,, in a bowl and cook until soft.
  3. Whisk or beat the soft apple to form a puree.
  4. Melt the butter.
  5. Add the butter and sugar to the apple puree.
  6. Add the eggs and beat them into the mix.
  7. Place the bowl over a pan of boiling water and cook slowly for about half-an-hour.
  8. When the mixture thickens, add the juice of the lemon, and stir well.
  9. Pour into pre-heated and sterile jars.
  10. Seal well.
 

Three Fruit Marmalade II

Three Fruit Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 large grapefruit
  • 1 large orange
  • 1 large lemon
  • sugar
Instructions
  1. Wash the fruits well, then cut into very thin slices, without peeling first.
  2. Place in a large jam pan and add water to cover the fruit at the rate of 3 measures of water to every 2 measures of fruit.
  3. Bring to the boil, reduce to a simmer, cover and allow to cook for about 2 hours.
  4. Remove from the heat, measure the liquid and add 450g (1lb) of sugar for every 600ml (1pint) of liquid.
  5. Return to the stove and bring to a rapid boil.
  6. Continue at a good boil until the mix thickens and reaches setting point. Stir all the time to prevent the mix from burning.
  7. Pour into hot sterilised jars and seal well.
 

 

Three Fruit Marmalade

Three Fruit Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 grapefruit
  • 1 orange (large)
  • 1 lemon (large)
  • 3.6l (6 pints) water
  • 2.3kg (5lb) sugar
Instructions
  1. Wash and dry the fruit.
  2. Cut in paper-thin slices, using a very sharp knife or meat slicer.
  3. Place the water and fruit slices in a non-metallic bowl and let it stand overnight.
  4. Transfer to a pan, and cook until the peels are tender.
  5. Return to a non-metallic bowl and let it stand again overnight.
  6. Transfer to a jam pan, add the sugar and boil until the syrup thickens and reaches setting point.
  7. Pour into hot sterilised jars and seal.
 

Lemon Marmalade

Lemon Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 10 large lemons
  • 800g (1lb 12oz) of sugar
  • 1.2l (2 pints) of water
Instructions
  1. With a sharp knife or vegetable peeler, remove the yellow rind from the lemons, cutting into 3cm (1 inch) long strips about 3mm (1/8 inch) wide.
  2. Remove the remaining white pith from the lemons.
  3. Cut the lemons into 5mm (1/4 inch) slices
  4. In a large pan (NOT aluminium) add the sliced fruit, rind and water. Leave to stand in a cool place for 4 hours.
  5. Put the pan on the stove and bring to the boil over a high heat, stirring occasionally.
  6. Reduce the heat, cover the pan and leave it to simmer for about an hour, until the fruit is soft and tender.
  7. Add the sugar, stirring constantly until it is all dissolved.
  8. Whilst adding the sugar bring the mix back to the boil. It should be boiling well, but not trying to fling itself out of the pan.
  9. Reduce to a gentle boil after 5 minutes and allow to cook, uncovered, until it reaches 220 °F . This will take about 40 minutes.
  10. Pour into hot sterilised jars and seal well.
 

Lemon Curd

Lemon Curd
Author: 
Recipe type: Curd
Cuisine: British
 
Ingredients
  • 6 lemons
  • 6 eggs
  • 175g (6oz) butter
  • 500g (18oz) castor sugar
Instructions
  1. Fill a large saucepan a quarter full with boiling water.
  2. Place on the stove and keep the water boiling gently.
  3. Place a large and heavy jar in the pan of boiling water. A traditional stone jam jar is ideal.
  4. Place the butter in the jar and allow it to melt.
  5. Beat the eggs together in a basin and put on one side.
  6. Grate the rind of the lemons onto a plate and put on one side.
  7. Juice the lemons and put on one side.
  8. When the butter is fully melted, add the sugar to the jar, then the lemon rind and juice.
  9. Add the eggs and stir gently but continuously until the mixture thickens. This will take about 20 to 30 minutes.
  10. When stiff, pour the curd into jars and seal them straight away.
 

Lemon and Rhubarb Jam

Lemon and Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Chop the rhubarb into 2 to 4 cm (1" to 1½") long chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Finely grate the lemon peels.
  6. Add the lemon peel to the pan, and slowly increase the heat whilst stirring well.
  7. Make sure that all the sugar has dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. When the jam reaches setting point, remove from the heat and transfer into warmed and sterile jars.