The great thing about visiting friend is that I get to work with different local ingredients. I couldn't have gotten any more local with this preserve. The lemons came right out of my friend's yard. :)
As with all curd recipes you can't water-bath can it. That said you can freeze it without any problems.
1 tablespoon plus 2 teaspoons fresh lemon zest
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces
Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Chill then refrigerate or freeze covered.
You can pass through a fine sieve if you are concerned with there being small bit of egg. I didn't for two reasons. The first reason being that I used long strips of zest, the second being I didn't have access to a sieve. It still tastes great and since I cooked with very slowly I couldn't see any egg bits.
Over the last few months I have been thinking about what to do with this blog. I have decided that I am not up to continuing to can a new recipe at least once a week. For one I just can't eat or give away that many preserves. So my plan is to restart an old blog of mine, Cooking Aboard. I will post any canning recipes that I create here but it will not be a weekly or maybe even monthly occurrence. At Cooking Aboard I will be posting on a regular basis. I hope that some of your will come and take a look. My first recipe is a hazelnut gremolata
It is great working my way through my stock pile of preserves. At least once a week I pull out one of the jars of preserves that I made over the year but haven't sampled yet. Some of them are successful and some are complete duds (pickled radishs; believe me don't go there). This is one of the successes. It got lost in the madness of summer but is so appreciated right now in the dark gray days of January.
This jam is not one that is set hard. So if you want a traditional jam I would add pectin. It will most likely take two packages of the pectin to truly set the jam. Double check the pectin package.
Whiskey Peach Jam
8 C peaches, peeled and chopped
1 C Whiskey or Bourbon
1 t nutmeg
1 T lemon juice
6 C sugar
Place the peaches, sugar and lemon juice in a large stainless pot. Cover and allow to macerate overnight. This draws the liquid in the peaches out and I think improving the flavor.
Add the whiskey and nutmeg. Bring to a low boil. Boil until the mixture thickens. Skimming any foam off.
I am a huge fan of Brussels Sprouts so making a batch of pickled ones is a highlight on my year. I usually only make 4-5 pints since it takes so long to trim the sprouts. That said they are completely worth the effort.
The sprouts work well with many different flavors. In the past I have made spicy batches with chiles, more traditional batches with garlic and dill and have also made batches with horseradish. So far I have yet to come up with a bad combination. This year I wanted decided to play with lemon and black pepper. The lemon adds a nice and refreshing note to the pickle.
As far as using these little pickles...I would say a simple pickle tray with some rye bread and cheese. Maybe some vodka.
Black Pepper and Lemon Pickled Brussels Sprouts
2 lbs Brussels Sprouts
3 C vinegar
1.5 C water
3 T salt
1 lemon (organic)
1 T black peppercorns, cracked
Trim the sprouts. Cut in half if very large.
Zest the lemon. Juice the lemon and place the juice in a saucepan. Divide the lemon zest and black peppercorns between your jars.
Add the vinegar, salt and water to the saucepan. Bring to a boil. When the salt has dissolved add the sprouts. Simmer for 5 mins.
Place the sprouts in your jars. Cover with the lemon/vinegar mixture.