The Jam and Jelly Lady

  (Lebanon, Ohio)
Yes You Can!
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Lemon Curd Class was Delicious!

Tonight, I had the privilege of teaching some very talented canners and foodies how to make the king of spreads: Lemon Curd.  This incredibly potent spread is loaded with butter, lemon zest, and egg yolks.  It's made in very small batches, and has a short shelf life to boot.  This is surely "slow food" - it's a tough recipe that is full of love!  You have to be a crazy canner not to run to the grocery and buy this instead!

After we made the curd, I showed the students how to make a rich dessert with the curd.  Decadent!  

Thanks, Jennifer, for the brownies and salsa you brought to share!  That was so sweet!  And Chad, we are looking forward to your pickle recipe - loved the cloves - very sneaky.   Enjoyed everyone's company, camaraderie, and kitchen wisdom.  Thanks!

 
 

Lemon Curd Class and Beginner's Canning Boot Camp scheduled

Beginner's Canning Boot Camp 

Saturday, March 5, 10 a.m. - 4 p.m.

This comprehensive, hands-on course will teach you how to water bath high acid foods and pressure can the low acid foods.  Limited number of students enables us to make this a fully hands-on course.  See our website for detailed information.  $80

 

Masters Class: Lemon Curd

Wednesday, March 9,  6:30 p.m. - 8:30 p.m.

Only available to those canners who've completed our Boot Camp.  We will tackle the complexities of creating curds, and why they work!  Each student will can his/her own jar, and then I'll demo how to turn a jar into a decadent dessert! $25

 Register for these classes at www.jamandjellylady.com! 

 

 
 

Name our new jam and win a Jar!

Today I'm canning a new jam to commemorate spring and celebrate the opening of the Cincinnati Fine Food Show, which is part of the 21st Annual Cincinnati Flower Show this weekend in Symmes Township Park.  It's a big event, and usually grabs a few pictures in Better Homes and Gardens.

The new jam is based on strawberries (my favorite spring fruit), and flavored with dandelions and lemon balm.  The dandys and lemon balm give the berries a lighter, lemony, honey flavor. 

Sooo.  I'm announcing a contest, just for today (ends on April 15th, 4:00 p.m. Eastern Standard Time.)  The quest?  To NAME this jam!  I need a name that is fun and quirky.  Not "Springtime Jam" or "Strawberries with Dandelions and Lemon Balm Jam".  Because of the size of our labels, try to limit the name to 20-25 characters.  Try not to go over 5 words.  2-3 words are probably better.  Our funniest-named jams are Traffic Jam and Sweetheart Spread, just to give you an idea of what I'm looking for.

The WINNER receives a 9 ounce jar of this wonderful new jam, shipped anywhere in the United States!  To enter, just respond to this Local Harvest blog or enter on our Facebook page.  I'll be checking responses all day while I can as fast as my little hands allow! 

Happy Spring and Good Luck!

 
 

The "Curds" Class

What an exciting class in the Summer Kitchen last night! I walked into the kitchen this morning and was blown away by the fresh smell of citrus!

Last night, I demonstrated how to make a simple Lemon Curd, and then got out of the way fast as the women took over!  As we took turns whisking the butter, eggs, sugar, and lemons into a smooth pudding-like spread over a double boiler, the rest of the team began attacking oranges and eggs.  For once, I just stood to the side and let it happen. 

We were short a few jars, so they decided to whip up one last batch of lemon-orange curd - my favorite!  Served the leftover lemon curd over pound cake, and swirled a little raspberry jam into the curd for a fun presentation.  Wow - what flavor profiles.

How to choose a good curd at the store?  Stay far away from lemon curd that looks tan.  It is usually canned with a lot of shelf-stabilizing additives.  You see, curd should be eaten fairly quickly.  Stabilizers affect the sharp citrus and buttery flavors, but it they are not added, I would advise eating a curd within 3 months after it is canned.  After that, the flavor diminishes.  Or come take a Master's Canning Class and we'll teach you how to make your own fresh curd.  Nothing beats it!

Canning Classes done for the month of March - Register for April!

It's been a long, hard week of canning classes and canning!  Taught Beginner's all day Sat., and last night was Curds.  The beginners were wonderful.  What an education I received!  Aileen and Dessie (with multiple degrees in anthropology and biological conservation) work for Vista to bring agribusiness techniques to Clinton County (which REALLY needs an economic boost due to the loss of DHL).  Good luck, ladies, and let me know if you need any help.  Perhaps I could gather some canning jars for some of your charges?

And lovely Alena is a Criminal Justice prof at Miami (not to mention a profiling consultant for local law enforcement), but pours her love and time into operating her own horse rescue!  Wow - forget learning how to can - I could have spent weeks learning from these wonderfully giving women!

But can we did.  Strawberry Jam and Glazed Carrots.  It was a little nippy outside, but in the cannery twas warm and steamy, and quite delicious when we served warm pound cake with fresh Strawberry Jam!

We teach canning classes year-round except for August, Sept., and Dec.   If you would like more information please click on www.jamandjellylady.com.  We'd love to teach you!

 
 

Canning Irish!

The kitchen smells delicious today!  We're getting ready for a big show in Cincinnati this spring: the Cincinnati Fine Food Show on April 17 and 18.  Praline Syrup and  Strawberry Lemonade are already bubbling on the stove.  But we've got a newcomer that certainly tastes pretty good even before I cook it - 

Logan's Irish Whiskey Marmalade!

My mother, Susan Logan, has always cherished her Irish roots.  As a child, I remember wearing orange on St. Patty's Day to celebrate our Protestant roots - boy, was I black and blue from being pinched all day at school!

Mom always wanted a grandchild named after her.  Susan or Logan would do!  But it never happened.  Then, as I've created new jams and named them, she STILL never received a namesake!  I named Grandma Staffan's Pear Honey after my mother-in-law (she DID hand down this recipe), and Betty's Piccalilli is named after my paternal grandmother (not only is this her recipe, but she is responsible for teaching me how to can!) 

Finally, dear Mother, on the 22nd day of February, 2010, you get SOMETHING named after YOU!  An enjoyable way to put Irish whiskey on your toast!  The Logan's will be proud, and I'll make sure to ship some of your marmalade to Uncle Scott, Aunt Sheila, and Aunt Marcy!  Erin Go Bragh!

 
 

What is Lemon Curd?

What is Lemon Curd? 

Well, probably the most yummy, buttery, slather it all over your body and lick it off gladly spread!  Does that sound good enough?

The ingredients for REALLY good Lemon Curd:

  • butter
  • farm-fresh egg yolks
  • butter
  • pure vanilla (you can even use the bean straight)
  • butter
  • freshly grated lemon zest
  • butter
  • freshly squeezed lemon juice
  • butter
  • sugar
  • and a little more butter

It is cannable, but the shelf life is less than 4 months.  If you see it separate, that's natural and OK.  Just shake or stir it.  It is often loose until refrigerated.

I'm teaching a class on making curds just before Easter.  The buttery richness is a perfect complement to any holiday buffet, or as a special gift in an Easter basket!  Sign up on our website, www.jamandjellylady.com!

 
 
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