Actually, I bought the lemons over a week ago but I haven't had time to make curd until today. (Wonder why. Hah.)
The lemons were particularly juicy so eight lemons yielded 1.25 cups of juice. I scaled the recipe accordingly [10 oz. butter, 5 eggs, 1.85 cups sugar] and made almost five cups of curd. This time, I used a large metal bowl set in a pot of water which fit perfectly rather than struggle with two saucepans that don't stack at all. Four jars were canned and the incomplete jar is in the fridge. Even though I plan to store the jars in the fridge, I usually process them for 15 minutes first.
The lemons were particularly juicy so eight lemons yielded 1.25 cups of juice. I scaled the recipe accordingly [10 oz. butter, 5 eggs, 1.85 cups sugar] and made almost five cups of curd. This time, I used a large metal bowl set in a pot of water which fit perfectly rather than struggle with two saucepans that don't stack at all. Four jars were canned and the incomplete jar is in the fridge. Even though I plan to store the jars in the fridge, I usually process them for 15 minutes first.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.