| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | c | Fresh lemon juice; (approx. 6 lemons) |
| 1 | c | Fresh raspberry juice |
| 12 | Eggs; lightly beaten | |
| 2 | tb | Fresh lemon zest |
| 2 | Sticks butter (not margarine), (1/2 lb.) | |
| 9 | c | Sugar |
INSTRUCTIONS
Yield: 14 8-oz. jars Wash and sterilize the jars. Have lids and rings ready. Combine all ingredients in a heavy 6 quart pan. Stirring constantly, bring mixture to a simmer over medium high heat. When mixture begins to simmer immediately reduce heat to low. Simmer 12-15 minutes until mixture thickens and will "sheet from a spoon". Remove the pan from heat and fill jars leaving about 1/2 inch "head room". Adjust lids and rings. Process in a boiling water bath for 10 minutes. Refrigerate after opening - it will keep for several weeks after opening. RECIPE NOTE: This makes a lovely dessert when gently heated and poured over a scoop of ice cream on a slice of lemon pound cake. Garnish with fresh raspberries. Recipe by: Susan Wood, West Woodbury, VT Posted to MC-Recipe Digest V1 #756 by Country Gourmet <oselands@countrygourmet.com> on Aug 22, 1997
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