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PRESERVES RECIPES |
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| Microwave Lemon Curd |
2 Lemons, rind and juice
3 Eggs, beaten and sieved |
50g Butter
250g Granulated Sugar |
- Wash and dry the lemons. Grate the rind from each thinly. Squeeze out all the juice.
- In a medium sized bowl heat the butter on high till melted.
- Add the remaining ingredients and beat together.
- Cook uncovered on high for 5 minutes, stirring well at the end of every minute.
- When cooked the curd should be thick enough to coat the back of a wooden spoon.
- Either pot in sterilized jars or in washed plastic yogurt pots to go in the freezer.
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| Apricot Jam |
6lb Apricots
1 Pint Water |
6lb Sugar
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- Wash apricots, cut in halves and remove stones.
- Place fruit in preserving pan with water.
- Crack some of the stones and remove kernels.
- Blanch and skin kernels then add to pan.
- Bring apricots to boil, lower heat and cook gently until apricots are tender (about 30 minutes). Stir occasionally.
- Add sugar and stir until dissolved.
- Bring to boil and boil rapidly until setting point is reached.
- Test every 5 minutes (usually takes 15 minutes to set).
- Remove from heat, pot, cover and lable.
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I apologise that some recipes use imperial measurements, while others are metric.
If you have difficulty converting one to another, please try the adjacent link --> |
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