Making Jam

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
debbie_7155 said:
LOL you guys are making me confused, waxing, paraffin?
ok another questions, i still have some lemons left over, does anyone know how to make lemon curd, the same stuff you buy in jam jars in the shops?
is it the same method as making jam aswell
thank you
Unfortunately Debbie you can not make and can lemon curd. It must be refrigerated and eaten within a couple weeks. The high amt of eggs in the curd make it very perishable. It does not freeze well either altho I have read where some folks have done that. Youy can successfully make marmalades. I use about 3/4 oranges and 1/4 lemons in mine. You can also make lemon marmalade.

LEMON CURD
6 egg yolks
6 whole eggs
3 C sugar
1/2 lb butter
1 1/2 C to 2 C lemon juice (depends on sweetness)
zest from 3 lemons
Melt butter in the top of a dbl boiler, add sugar and beaten eggs. Stir well. Add lemon juice and zest. Cook until thick stirring constantly. Needs to be well cooked and takes at least 30 min. Makes about 3 pts.

Try it you will like it!
 
goodgiver said:
Can somebody please tell me the difference between jelly--jam and marmalades

Jelly is made from the strained juice of the fruit - and is clear.
Jam is made from a puree of the fruit.
Butters are basically jams.
Preserves are similar to jam but contain larger pieces of fruit.
Marmalade is like preserves but contains some rind of the fruit - the term is normally reserved for spreads made from citrus fruits.
 
Last edited:
wow thanks for that Daisy,
i will be going to the shops at the weekend, to buy some jars & i will have ago at making my very own jam,
a neighbour has given me a recipe for lemon curd too,
i will let you know how i did
 
Back
Top Bottom