Canning Lemon Curd
I have a number of recipes that use lemon curd that I
make during the holiday season. I also
have found canning lemon curd to be an enjoyable experience and great holiday
gift.
2½ cups superfine sugar*
½ cup lemon zest (freshly
zested), optional
1 cup bottled lemon juice**
¾ cup unsalted butter,
chilled, cut into approximately ¾" pieces
7 large egg yolks
4 large whole eggs
Yield: About 3 to 4 half-pint jars
1.
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Wash 4 half-pint canning jars with warm, soapy water. Rinse
well; keep hot until ready to fill. Prepare canning lids according to
manufacturer's directions.
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2.
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Fill boiling water canner with enough water to cover the filled
jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the
time filled jars are ready to be added.
Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars. |
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3.
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Combine the sugar and lemon zest in a small bowl, stir to mix,
and set aside about 30 minutes. Pre-measure the lemon juice and prepare the
chilled butter pieces.
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4.
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Heat water in the bottom pan of the double boiler until it boils
gently. The water should not boil vigorously or touch the bottom of the top
double boiler pan or bowl in which the curd is to be cooked. Steam produced
will be sufficient for the cooking process to occur.
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5.
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In the top of the double boiler, on the counter top or table,
whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly
whisk in the sugar and zest, blending until well mixed and smooth. Blend in
the lemon juice and then add the butter pieces to the mixture.
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6.
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Place the top of the double boiler over boiling water in the
bottom pan. Stir gently but continuously with a silicone spatula or cooking
spoon, to prevent the mixture from sticking to the bottom of the pan.
Continue cooking until the mixture reaches a temperature of 170°F. Use a food
thermometer to monitor the temperature.
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7.
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Remove the double boiler pan from the stove and place on a
protected surface, such as a dish cloth or towel on the counter top. Continue
to stir gently until the curd thickens (about 5 minutes). Strain curd through
a mesh strainer into a glass or stainless steel bowl; discard collected zest.
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8.
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Fill hot strained curd into the clean, hot half-pint jars,
leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal
canning lids.
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9.
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Process in the prepared boiling water canner
according to the recommendations in Table 1. Let cool, undisturbed,
for 12 to 24 hours and check for seals.
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Table 1. Recommended process time for Canned Lemon Curd in a
boiling-water canner.
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Process
Time at Altitudes of
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Style
of Pack
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Jar
Size
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0 -
1,000 ft
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1,001 -
6,000 ft
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Above
6,000 ft
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Hot
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Half-pints
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15 min
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20
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25
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Shelf Life: For best quality, store
in a cool, dark place (away from light). Plan to use canned lemon curd within 3
to 4 months. Browning and/or separation may occur with longer storage; discard
any time these changes are observed.
Prepared lemon curd can also be frozen instead of canned
for up to 1 year without quality changes when thawed. Package in freezer
containers after straining and cooling to room temperature. To thaw, place
container in a refrigerator at 40°F or lower for 24 hours before intended use.
After thawing, consume within 4 weeks.
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