Lemon curd and Rhubarb Apple Jelly

Rhubarb Jelly

Equal amounts of rhubarb stalks and apples.
Wash and chop rhubarb. Peel, core and slice apples.
Put in large pan and cover with water and boil until fruit is soft.
Drain in jelly bag overnight.
For each 250 ml juice, add 165 grams sugar and 1 teaspoon pectin.
Bring to boil to 112 degrees.
Skim surface and bottle.

Lemon Curd
Mix together:
2 eggs
1/4 cup sugar
juice and zest of one lemon

Add:
3 tablespoons melted butter

Cook:
for about 3 minutes on low setting in microwave, stirring every 30 seconds.

I found this easy way of making lemon curd over at nOt jUsT dEsSeRts .

Comments

[Lushlife]

Happy to share and lovely photographs of both of your accomplishments. The rhubarb jelly is a gorgeous red and very intriguing - I have not heard of it before what do you recommend having it with?

[Barbara]

Thanks Lushlife. I spread it on toast, but you can put it with butter on a fresh baguette, maybe even with some creamy cheese.

[chrisb]

I shall have to buy a jelly bag I don't think I have anything that would substitiute

The quick lemon curd is brilliant thank you for these recipes.