Lemon Curd for Mothers Day March 14th

I promised you the recipe for lucious Lemon Curd in time to make some for Mothers Day, which is March 14th this year in the UK. I hope you have been looking out for a lovely bowl to put it in to make your gift even more special. This recipe makes about 1.5 8oz jars - roughly!

Wash and rinse your jars and put to warm in a medium oven while you make the Lemon Curd.

You can make this over a saucepan of simmering water but it is much quicker to make it in a microwave, if you have one.

You will need:-

3oz caster sugar
1 large, juicy lemon, grate rind, squeeze juice
2 large free range eggs
2oz butter, cut into small cubes

Place grated rind and the sugar into a 1 pint-ish bowl. Squeeze the juice from the lemon into another bowl and whisk in the eggs. Line a sieve with a piece of muslin, if you have it, and strain the eggy lemon mix through onto the sugar. Discard the muslin, if used. Add the butter to the bowl and then microwave on half power, if possible in short bursts, until mixture thickens.

I usually do 1 minute on half power, stir, repeat a couple of times and then go onto 30 sec bursts on half power, stirring in between. How long it takes to thicken will depend on your microwave, but it is usually no more than 5 minutes total. You don't want to end up with lemon flavoured scrambled egg so BE PATIENT! The mixture should just coat the back of a spoon when ready - it will thicken as it cools.

If you are making this to give straightaway then pour into the bowl or jar. If you need to store it then pour into your prepared jars and seal immediately.

The Lemon Curd must be stored in the fridge at all times because of the egg and dairy content and you should aim to use it within 6 weeks of making - not usually a problem!

It is delicious on toast, scones, with meringues or used to sandwich together a sponge cake - maybe some whipped cream? Or pack a couple of home made scones in a basket with a jar of lemon curd and a few fresh flowers - perfect. ( Be sure the recipient knows that it must be kept in the fridge )

Ambrosia!

Christmas is coming!!!!!

Which I am sure you are all too well aware of!

We have been very busy at Jam Jar Shop finding lots of lovely packaging for you to make your preserves look really special as we know many of you are hard at working making gifts for Christmas. We have some great hampers which come complete with the woodstraw fill in a choice of colours, lovely trugs and crates plus a more modern looking card tray - very exec! And bows. Hundreds of bows. Elegant bows. Again, a great choice of colours, there's our own custom-designed labels plus all the fantastic range of jars and bottles of course.

We are busy making our yummy yummy mincemeat - May has another batch on the go today - I think this year we will use the 12oz Marmalade Jar as it is a very pretty shape and is looks generous without giving too much away, if you know what I mean. ( Note to self, re-name it the 12oz Mincemeat Jar . . . ) I must also tell May that we shall be starting the equally yummy Cranberry Relish any day now. Look out for fresh cranberries in the shops - making the relish couldn't be easier. That needs to go in an 8oz jar as it is the sort of preserve that you tend to open and use the whole jar. If we talk to Trev nicely and feed him chocolate biscuits he might put our secret recipe on the website - just this once ( but you mustn't tell anyone 'cos it's secret.)

Have you seen our bargain Mystery Box on the site as well? Every time I read those words on an order, Toyah Wilcox comes to mind - it's a mystery etc etc, I hate that song . . . I don't know what is in each box as Melanie packed them, but I know they are good value especially if you like surprises!

Best of all news, our own, our very own Jam Maker's Journal will be on site next week - the very best Christmas present ever for any jam or preserve maker. We are just waiting for the ink to dry and then you will be able to order lots and lots of copies at a special price - for a limited time - to get a few more presents ticked off of your list. I must drop a few hints myself, oh, no, - I wrote it. Doh!