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Small Batch Jam and Lemon Curd

By editor ⋅ December 12, 2008 ⋅ Email this post ⋅  Print this post ⋅ Post a comment

If overheating the kitchen with a big pot of boiling jam doesn’t sound like fun to you, you might want to try these Small Batch Microwave Jams which are ready to bottle after about 14 minutes cooking on High.

There are five different flavor combinations to try (apricot, apricot-pineapple, berry, strawberry, peach or nectarine), but each jam begins with about two cups of chopped fruit. It’s a nice way to try out some new jam flavors without investing a lot of money in ingredients. Each small batch recipe yields about two cups of jam.

Lemon Curd, which makes a delightful change to jam, is traditionally made in smaller amounts because it is made with egg yolks and, in centuries gone by, didn’t keep as long as jam in cold storage. I find that lemon curd makes a very refreshing change to jam, and lemon meringue pie is a family favorite, so I sometimes make that with a lemon curd base for Christmas. My mom makes tarts with lemon curd every year, and they are so tasty, they don’t remain on the serving platter very long.

On the Lemon Curd Recipes page, you’ll find three recipes, including one that you do in the microwave, plus hints and tips for making and storing lemon curd. I’ve also made a printable gift tag to attach to a jar of lemon curd, including one easy recipe and suggested uses.

Tags: gift in a jar, jam, jar mix, lemon curd, small batch