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Honey Sweetened Meyer Lemon Jam – A Sensuous Kitchen Experience

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The title….The title is an apt description of the jam making experience but I will keep the blog descriptors “G” rated. What was actually going through my mind – is open for interpretation. I found this recipe in the same place I found the Meyer Lemon Curd recipe in the “Food in Jars” blog I mentioned in the post published on December 27th…..wait, wasn’t that yesterday? Life has given me lemons, more correctly, Meyer Lemons, and lemonade is not high on my list. Three alternatives made to date; 1. Limoncello – still a few weeks from completion, 2. Meyer Lemon Curd – a double batch, and now 3. Honey Sweetened Meyer Lemon Jam. Three decadent treats and the decadence is not restricted to flavors.

I will attempt to recreate the “cooking” experience as safely as I can. It has been a nasty, drizzly and cool day here in the Houston area. I stepped outside into the drizzle and hand selected 5, plump Meyer Lemons for the primary ingredient! Don’t try to read my mind, I will tell you that Led Zeppelin lyrics did not pop into my head until just a moment ago, so lets put that one to rest. I also used local honey…not mine but very similar in flavor.

The first non-cooking thought that hit me while stirring the batch was triggered by the aromas caressing my nose…. it was the mix of honey and, what must have been the volatile oils from the Meyer Lemon peels. The aromas were like the spring blossom time for citrus, most notably, from a midnight ride many years ago on my motorcycle down Sunset Blvd. The trip started on the UCLA campus and ended at Will Rogers Beach in Santa Monica. I have written in the past about the intoxicating scent of those Sunset Boulevard citrus blossoms on that cool and clear night. Just an amazing memory of the scents burned into my memories. My passenger that night I’m sure has similar memories of that scent filled ride, along the sweeping turns, cool and scent filled night leading down to the beach. Mmmmm – great memories triggered by the aromas buried in my gray matter.

As I was day dreaming and replaying that ride down the windy Boulevard the aromas coming off the batch of jam began to change. My first impression was that of a citrusy – Jasmine perfume scent. I had some, uh hum…. interesting thoughts….if a women was wearing a scent like this, the temptation to nibble and nuzzle her neck would have been overpowering. Plucked from somewhere deep in my memory banks was a connecting thought….pair this perfume aroma with the fresh scent of Herbal Essence shampoo and the beast within would have been testing the chains! – Careful Bishop…. I wondered if it was just my maleness fueling the thoughts when my wife popped into the kitchen and noted the perfume like aroma coming off the pot on the stove. She provided confirmation that my olfactory sensors were correct. Her comment pulled me back to the task at hand…..Jam!

The boiling process went on longer than the recipe called for. In hindsight, based on how thickly the jam set up, 15 minutes of boiling is probably correct time. I went well beyond that based on my sense of the thickening. During that time the aroma changed from arousing….(can I use that word?) to something very pleasant. The new aroma made me think more about hot, buttered and toasted sourdough bread lathered with this jam…I am very basic in my desires! I went from carnal to primal over the course of about 25 minutes.

I wound up with almost two pints of jam, probably a little darker in color than expected. If I had cut off the boiling time at 15 minute’s it may have been several shades lighter. I am assuming some “carmelization” took place. The jam is very well set and very tasty. I have many more lemons to pick so my next batch may be a little different….in results, but I hope that some same memories are triggered, memories that still make me smile. My lemons could not have been any fresher, once picked they were washed and in the boiling/simmering pot in less than 8 minutes….that may help explain the abundance of volatile lemon oils in the kitchen. Note to self……lets go ultra fresh again.

Honey Sweetened Meyer Lemon Jam

Yield: 3 to 4 half pints, plus a little for your morning yogurt

Ingredients

  • 1 1/2 pounds meyer lemons
  • 2 1/2 cups water
  • 2 cups honey

Instructions

  1. Wash the lemons and place them in a saucepan that can hold them in a single layer. Cover them with the water and bring to a boil.
  2. Once the water is bubbling, reduce the heat to medium-low and simmer the lemons for 25 minutes, until the skins are tender but still hold together.
  3. Remove the pot from the heat and let the lemons cool completely.
  4. Place the lemons in a blender carafe and add two cups of the cooking water.
  5. Blend at low speed to break up the lemons. Take care not to puree them entirely smooth.
  6. Pour the lemon mix into a low, wide pan and add two cups of honey (choose something mild in flavor so that it doesn’t overpower the lemons).
  7. Bring to a boil over high heat and reduce to medium-high.
  8. Cook, stirring regularly, until the jam thickens and sheets off the back of your spoon or spatula. You can tell it’s nearly completion when it hisses and spits when you stir. My batch took all of 15 minutes of vigorous boiling to achieve set, but times will vary.
  9. When jam is finished cooking, remove pot from heat.
  10. Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for ten minutes.
  11. When time is up, remove jars from canner and let them cool on a folded kitchen towel.

By on February 19, 2014 in jams, jellies, marmalades

 

My little dwarf Meyer Lemon tree on an earlier day.

My little dwarf Meyer Lemon tree on an earlier day.

In a few more weeks I should see my bees working the Lemon blossoms....Mmmmm so good!

In a few more weeks I should see my bees working the Lemon blossoms….Mmmmm so good!

TTFN

Bishop

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Meyer Lemon Curd – So Damn Good

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I apologize if the curse word that shocked movie audiences in 1939, Rhett Butler (Clark Gable) to Scarlett O’Hara (Vivien Leigh) still offends….. I resisted using language from the “Thug Kitchen” a fun and irreverent look at eating healthier. Here is the trailer for the book…..be prepared – it is not G Rated!!!!!! https://www.youtube.com/watch?v=Ar7g_26QWu0      I thought the trailer was a joke…..it is tongue in cheek and the book is very real and has some great recipes!

Back to the curd…..It really is that good! I made a double batch. A doubled batch yields a little more than couple of pints and includes 12 egg yolks, two sticks of butter, two cups of sugar and –  Oh yeah lemon zest and lemon juice! I processed two of the 8 ounce jars in a boiling water bath so I could ship one of the jars to my great grandson up in Wyoming. Unfortunately, processing changes the color just a bit and the texture is not near as silky smooth as the fresh stuff! Given a spoon and left alone for a short time I could finish a jar on my own!

Yum - A plate of Lemon zest, 12 egg yolks, two sticks of butter, two cups of sugar and one generous cup of lemon juice. In the background is my sourdough starter bubbling away.

Yum – A plate of Lemon zest, 12 egg yolks, two sticks of butter, two cups of sugar and one generous cup of lemon juice. In the background is my sourdough starter bubbling away.

Do you think the lemon zest looks like shredded cheddar? My daughter Ashleigh did! We had a good laugh!

The patience in cooking was rewarded with a silky smooth and decadent lemon curd. Before dropping the utensils used in the process into the sink, I had to play Momma kitty and lick everything clean…..Yes I know, some may say bad form, but frankly, I don’t give a damn!

Ready to ladle into the hot and sterile jars.

Ready to ladle into the hot and sterile jars. My canning funnel has been well used!

 

Trying my best to not make a mess!

Trying my best to not make a mess!

Meyer Lemon Curd – USE MEYER LEMONS!

Yield: 2 half pints – single recipe

Ingredients

  • 6 egg yolks
  • 1 cup sugar
  • 3 Meyer lemons, juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds)
  • zest from the juiced lemons
  • 1 stick of butter, cut into chunks

Instructions

  1. In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar.
  2. Add the lemon juice and zest and switch to stirring with a wooden spoon, so as not to aerate the curd.
  3. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil.
  4. Your curd is done when it has thickened and coats the back of the spoon.
  5. When you determine that it’s finished, drop in the butter and stir until melted.
  6. Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Whisk in the zest.
  7. Pour the curd into two prepared half pint jars, leaving 1/2 inch of headspace. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil).
  8. According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.
  9. Eat on toast, stirred into plain yogurt or straight from the jar with a spoon.

Here is the link to the recipe – http://foodinjars.com/2010/01/meyer-lemon-curd/

A very good canning blog by Marisa McClellan. Check her stuff out

TTFN

Bishop

 

When Life Gives You Lemons…….be Decadent!

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I know, that’s not how the standard saying goes, but life is too short to be just ordinarily optimistic. I suggest that you amp up your response and make people wonder about your sly smile. Do something out of the ordinary when life gives you lemons….maybe, step out and do something decadent!
Life did give me lemons, some wonderful Meyer Lemons from my dwarf tree in the backyard. My wife left for Orlando yesterday with my daughter and on her way out the door she pointed to the bag of lemons and said, “Do something with those lemons!”
She wasn’t smiling and I wasn’t sure if the tone in her voice had any latitude or hint of humor!

I figured I just better give the standard Texas husband’s response and said, “ Yes dear,”
I had intended to deal with them on my own time and schedule but I never found one of those handy “ round to it’s” lying around …..Until her comment. That was a genuine “round to it” handed to me!
I had some errands to run and decided that if I am getting a “round to it”, I may as well be decadent and enjoy the thrill. I knew that if I was to be really, really decadent with the lemons I needed lots of eggs and lots of butter. Decadent Lemon Curd was going to my afternoon plan! The recipe to make one single pint of this luscious, sensual and decadent curd requires one stick of butter, six egg yolks, one cup of sugar and of course fresh squeezed lemon juice with zest.
I took a risk and made double batches, two to be precise. The yield was about 4.75 pints. I am licking my lips right now…..there was a trace of this Lemon curd from the toast I just consumed before starting the post! Oh my, yes a bit of a cliché, but, Oh My…..it is so good!

The recipe;
Ingredients
• 6 egg yolks
• 1 cup sugar
• 3 meyer lemons, juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds out)
• 1 stick of butter, cut into chunks
• zest from the juiced lemons
Instructions
1. In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar. Add the lemon juice and switch to stirring with a wooden spoon, so as not to aerate the curd. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil. Your curd is done when it has thickened and coats the back of the spoon. (my research finds that about 170 deg F is good).Drop in the butter and stir until melted.
2. Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Whisk in the zest.
3. Pour the curd (a single batch will make one pint of curd) into your prepared jars, leaving 1/2 inch of headspace. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil). According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.
4. Eat on toast, stirred into plain yogurt or straight from the jar with a spoon.
Notes
Adapted from “The Martha Stewart Cookbook”
Step 4 is well stated – several years ago when I made my first batch of this decadent concoction, I made a comment about the uses for such a treat. One of my readers and author of the wonderful blog, “Promenade Plantings” suggested that the best way to use it is by the spoonful, straight out of the jar! She is spot on!
Give her blog a look….great stuff, stories and recipes. http://promenadeplantings.com/

I put three of the pints into pint jars....A bit much but once a jar is opened it doesn't last long!

I put three of the pints into pint jars….A bit much but once a jar is opened it doesn’t last long!

TTFN

Bishop

Organic and Decadent

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Interesting title….. I want to run a little test to better understand what words cause a reader to read on. Lets take a vote. All of you who read the post primarily because of the word “Organic” please raise your hand….keep them up so I can get a count. Good, thank you. Now those of you that tuned into the word “Decadent” please raise your hands for a count, not both of them – just one hand will do…… good thank you.

Hmmmmmm. I am not sure if I have a statistically significant sample to accurately determine the results….. Some of you may have voted twice or got the word “Organic” mixed up with another word after you saw the word “Decadent” influencing your voting! All this tells me is that my original plan for the title, ” A Natural Lemon Curd” may not have attracted many readers. Really, Lemon Curd? In Texas you might hear the refrain, ” What the Hell is Laaaman Crud or whatever you called that stuff?”

Honestly, I have to admit that I had no clue what lemon curd was until two years ago….yes I know I am not much of a sophisticated foodie, but I am learning! A neighbor friend and fellow gardener gave me a jar of her homemade lemon curd two years ago this Christmas. She has Meyer Lemon trees in her yard and enjoys sharing the bounty. I loved the lemon curd so much that I planted a dwarf Meyer Lemon tree in a wine barrel in my back yard. For a little guy he was prolific. I harvested about 25 lemons this year. So I decided to try my hand at making the fabulous lemon curd. I am sure my friend over at Promenade Plantings could give me some lessons and advice on how to best use my Decadently Rich lemon curd.

Here is where the “Organic” and “Decadent” came about….. I grow everything without chemicals so the lemons are “organic” by my definition. I used certified organic unsalted butter in the recipe, a lot of it! The sugar, well it was not labeled organic but it is essentially pure glucose and nothing else. I used a lot of sugar too! When I looked at how much butter and sugar went into this recipe – it made only 6 half pint jars, I realized how decadently rich this stuff is…. oh my! When you think of a food as being organic you first thought is something healthy. But, here we have an organic product that is so decadently rich and….”unhealthy”? –

Here is how I can justify the dilemma in my little “ole” pea brain….. “organic” = good, “decadent” in moderation = pretty darned good. That being said, I will eat my lemon curd, probably share some with others and feel good about my choices…… unless I can’t moderate my decadent desires and it flames out on the pleasure side of the equation…..its not like I have never gone overboard with “pleasures”….how many times?????? I could probably sit down with a spoon and eat the entire jar! Please don’t dredge up any stories to share with my wife…… she has probably heard most of them but my kids may not have…. after all those years playing Rugby there are a few stories floating around – most have been embellished over time! I didn’t know I was that entertaining!!!! How did a hard partying rugger find his way into gardening? That is a great question. May wind up being a future topic.

Photos are my lemons Au natural and photo-shopped a little. Kind of fun to see what the computer can do.

The winter garden is doing well. My son’s dog Sierra is back but I now have a garden gate to protect my little lettuces! The sugar snap peas, although not plentiful, are outstanding. My shredded leaf efforts are up to about 64 cubic feet and growing. If the weather cooperates this weekend I should be able to more than satisfy my expected needs.

More work coming up, more strawberry tower experimenting, install the new 4X4 bed for John…parts are in and assembled – just need to place it and fill it. Spinach and chard transplants are almost ready and the turnips are kicking butt. Looks like no winter for Houston this year! Oh, I also need to harvest the worm castings….. I keep putting it off. Lets see, what else, work part-time, make beer, turn a few pieces on the lathe, ride the bike, spend some time at the coffee shop and most importantly spend some quality time with my wife…..I need more hours in the day.

I am also planning a series of 3 backyard farming features….. John with his 32 sq. feet, me with my 350+/- sq. feet  and hopefully a piece on my friends, Jane and her John – they are utilizing the entire back yard and have converted most of the front yard to edible landscaping. Maybe a couple thousand sq. feet of plantings. Should be a fun project

TTFN

Bishop

 

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