| 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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