Low Carb Meyer Lemon Curd

I adore all things lemon.  I can't get enough of it!

I learned about lemon curd several years ago, and I have been obsessed with it ever since.  It is so versatile.  It can be used as a tart filling, topping for yogurt, a spread for scones, filling for cake layers, you get the idea!  Shoot, I just eat it from the jar with a spoon when I think no one is watching!

Like many home cooks, I joined the Instant Pot craze and purchased my Instant Pot as a Black Friday special last year.  It is a great appliance and I have made several batches of yogurt as well as lemon curd in it.

Last weekend I was at my local Costco and bought this bag of lovely Meyer Lemons.  I had never had Meyer Lemons and now I know what all the excitement is around these lovely lemons is all about.  They are a lemon and mandarin orange mix.  They are sweeter than regular lemons and have a smoother skin.    Regardless of their pedigree, I have a bag of these beauties so there will be more lemon recipes coming from my kitchen!

You can always make this recipe in a traditional manner, rather than low carb by using granulated sugar instead of erythritol.  Of course you can still use regular lemons for this recipe as well, but if you can find the Meyer Lemons, it will be extra special and I guarantee you will enjoy the results.

Vanilla Spiced Peach Jam

White peaches, they are so delicate and lovely.
My local farmer's market had the most beautiful white peaches recently and this recipe is wonderful for slathering on homemade biscuits, toast even used as an ice cream topping.  For later, you could gently warm some of the jam and use it to top waffles or pancakes (and top with a scoop of vanilla ice cream to make a decadent breakfast).

This is a simple recipe so if you haven't done food preservation in the past, and you'd like to give it a try, this recipe is perfect.  It doesn't make a large quantify to take a huge effort.

Give it a try and have some nice jam to help you think of spring and summer during those long cold winter months.

Vanilla Spiced White Peach Jam

Ingredients:

1 whole Vanilla Bean, split
6 Tablespoons lemon juice, fresh
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves (if you don't like clove, you can omit)
2 1/4 cups granulated sugar (or more as needed)
5 pounds of white peaches, peeled and chopped

Directions:

Place all ingredients in a large heavy bottomed pot; stir to combine. 

Bring to a rolling boil over medium-high heat.  Boil about 15 minutes, stirring occasionally.

Carefully taste the mixture to determine if it needs additional sugar (I didn't add anything additional).  If so, increase the sugar to taste.
While the mixture boils, mash the fruit with a potato masher to desired consistency.
Continue to boil another 10 minutes, stirring frequently. 
The mixture will thicken slightly. 
Remove from the heat and discard the vanilla bean.
Pour the hot jam into 8 sterilized 8 ounce or 4 16 ounce jars. 
Carefully wipe jar rims and cover.
Immediately process in a boiling water bath for 5 minutes.

Have a Peach of a Day!

....that is What's Cooking at Cathy's ~ Enjoy!

Strawberry Balsamic Jam

Vinegar and Strawberries?  Yes, a special kind of vinegar...Balsamic Vinegar.  This exquisite vinegar is not the apple cider or white vinegar typically stored in your pantry. Balsamic is an absolutely splendid pairing for the strawberries and it adds  complexity to the jam. 

Let me say that before you think about whipping up a batch of this jam, it does require a boiling water bath.  So you will need some gear to accomplish this.  If you do not have a canner, a large stock pot will do the trick.  You will need a jar grip or some type of method of removing the jars from the boiling water at the conclusion of their bath.

The purpose of the boiling water bath is to kill any bacteria that may be lurking and is used for canning high-acid foods.  This enables the jam to be stored in a cool dark place without refrigeration. 

The main attraction in this recipe is strawberries and the season is nearly upon us.  Soon we will be able to go to our favorite u-pick, farmer's market or our back yard garden spot for ripe and ready berries so gather your canning gear and give this recipe a try.

Strawberry Balsamic Jam

Yield:  4 1/2 pints

Ingredients:

4.5 pounds Fresh Ripe Strawberries
3 cups granulated sugar
1/2 cup lemon juice
4 Tablespoons quality Balsamic Vinegar

Directions:

1. Wash the strawberries, remove the tops and coarsely chop. 
2. Place the berries, sugar and lemon juice in a heavy bottom pot and bring to a boil.  (I used my enameled cast iron pot.)
3. Boil over medium high heat, stirring frequently, and skimming off the foam for 20 minutes.
4. Reduce the heat to a slow boil and continue to cook until the jam has almost set. Stir occasionally to ensure it doesn't stick.  This step should take between 45 minutes to an hour.
5. Add the balsamic vinegar and mix well.
6. Cook for another 5-10 minutes.

Note:  To test if your jam has set, place a small plate in the freezer before you begin to make the jam.  Whe you think your jam has thickened enough, take a small spoon and spoon a small amount onto the plate.  Place the plate in the refrigerator for a minute or two.  Remove the plate and hold it sideways.  The jam should be thick enough to mound on the plate and not run off.

• Sterilize your jars and lids and while still hot, fill with the jam leaving about 1/2 inch head space.  Place the lids onto the jars and boil in a water bath with jars covered by 3 inches of water for 10 minutes.
• Turn off the heat and let sit an additional 5 minutes before removing the jars from the water. 
• Place the jars on the counter and let sit untouched for 6 hours before storing.  You will hear a pop when the lids seal.  If you aren't around to hear the "music" of the popping lids, you can check by pressing the center of the lid.  If it is down and will not move the jar is sealed.  If the jar isn't sealed, refrigerate and use immediately.

Think creatively this "jammy" jam is good for dipping pretzels, spreading on toasted angel food cake, as topping for waffles or pancakes, filling for crepes, mixed in with your plain vanilla yogurt or used as a glaze for a pork roast or grilled chicken, let your imagination run wild!

Enjoy!

Strawberry Balsamic Jam

Strawberry Rhubarb Freezer Jam

I previously posted that I have a bumper crop of rhubarb this year and I am so thankful!   In addition to freezing some for pies, this lovely ruby colored jam slathered on toast or atop a scoop of vanilla ice cream will surely conjure up wishes for the arrival of spring during the cold chilly winter months.

This recipe is not mine.  Rather, it is one that I found on Lee Drummond's website, known to the blogger world as The Pioneer Woman and decided to give it a try.   A friend of mine shared this website with me last year.  Thanks Andrea!

If you haven't seen the website, when you get a few minutes, relax and take a look. I think you'll enjoy it.

This recipe makes a lovely freezer jam with minimal ingredients and minimal trouble.

Strawberry-Rhubarb Freezer Jam

Yield:  6 pint jelly jars

Ingredients:

8 cups chopped rhubarb

3 cups granulated sugar

1/2 cup + 4 teaspoons of Strawberry Jello (buy the large box - you'll have leftovers)

Directions:

1. Wash and chop rhubarb.
2. Place the rhubarb in a large heavy pan and mix in the sugar.
3. Let the rhubarb and sugar mixture sit for 2 hours to bring out the juices in the rhubarb.
4. Turn the heat up under the pot and bring the mixture to a boil.
5. Stir and boil for 5 minutes.
6. Stir in the Jell-O and mix well to dissolve the Jell-O.
7. Ladle the mixture into pint sized jars. Wipe the lids and place on the ring.
8. Cool to room temperature.
9. Place jars in the freezer.

Note: Use tempered glass jars so they can be placed in the freezer.



After 2 hours

Be sure to put one jar in the fridge because you are going to want to sample this beautiful jam right away!

Strawberry Rhubarb Freezer Jam