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15 September 2015 @ 10:22 pm
strawberry rhubarb deliciousness  

Iiiiiii have made an aaaaaaamaaaaaaazing batch of strawberry rhubarb jam.

Ted, who likes zingy strawberry/rhubarb jam, thought there wasn’t enough rhubarb in mine generally, so I did half and half instead of favouring the strawberries, and it’s rrrrrrrrrrrrrreeaaaaaaaaaallllly good.

I used jam sugar because I didn’t have enough regular sugar, and I thought I might have a little too much s/r for a kilo of jam sugar, which is often soft anyway. So I took what I’ve learned about unripe apples and got one and chopped it up and threw it in to boil with it.

It’s setting beautifully and it’s a gorgeous color and it smells amazing and it tastes SO GOOD. #pleased

I also made lemon curd yesterday, and tasted it just before I jarred it and OMG tart so I added another half cup of sugar and it was perfect. Then I turned one of the jars upside down without tightening the lid enough. Argh. But I mostly salvaged it.

AND a box of pectin, mac&cheese & chocolate chips arrived, only days after meeting up with a friend from California who had also brought chocolate chips, so now I have All The Chocolate Chips and made really nice cookies this evening.

Speaking of said friend’s visit…it was SO GREAT, wow! It had been–I don’t know, at least ten years since we’d seen each other, maybe twelve or thirteen, and we went to admire the Book of Kells and the Long Library and then got on a tour bus and totally ignored everything they said, so we decided to have lunch and then hang out at the Library Bar and just keep talking. It was *such* a nice day.

(x-posted from The Essential Kit)

All Over The Map: Flight of fantasyjemck on September 15th, 2015 10:15 pm (UTC)
So glad you had a lovely day. You are due one. More than one, Well overdue actually 😊
kitmizkit on September 16th, 2015 08:16 am (UTC)
(Deleted comment)
kitmizkit on September 16th, 2015 08:31 am (UTC)
You would think I would know by now not to post "I made this" food stuff without also posting the recipe. :)

Lemon Curd
2 egg yolks
2 whole eggs
3 oz (6 tbs) butter, room temperature
1 to 1.5 cups sugar
the juice of 3 lemons (1/2 to 3/4ths cups lemon juice, depending on the size of the lemons; adjust sugar accordingly)

Cream butter & sugar until fluffy. Add eggs & egg yolks & cream. Slowly add lemon juice. The mixture will look curdled when properly mixed. Don't worry about that.

Pour mixture into a small sauce pan and heat on low, stirring constantly, until the butter has melted & it looks smooth & satiny. Turn the heat up to medium & cook for 15-20 minutes, stirring constantly, until the mixture has thickened. Don't let it boil, because it will separate.

An easy way to tell if it's thickened enough is to dip a wooden spoon in and run your finger down the middle of the back of the spoon. If the liquid seeps back together immediately, it's not thick enough, but if it leaves a streak that doesn't fill back in, it is.

Lick your finger. If it makes your ears bleed, add more sugar by the teaspoon (or so), stirring it in until fully melted each time, until you like the taste better.

I generally jar mine by boiling Bell jars and lids and proceeding as I would with jam. I also prefer 6oz jars for lemon curd because I'm the only one who eats it in my house and I don't usually go through a bigger jar before it goes off, but that may not be an issue for everyone. :)

Unopened jars keep in the cupboard for...quite a while, and opened jars keep for a couple-three weeks in the fridge.

The recipe makes about 2 cups of lemon curd and scales up well, although I wouldn't more than triple it, probably.