preserves – Bakerholics Anonymous

One of our traditions when we go down to the family beach house at Victor Harbor is to eat homemade apricot jam on toast for breakfast while enjoying the sea view and, when we’re lucky, watching dolphins frolic in the waves.

fullsizerender-1 — *The view from the house*

Because I have such fond memories associated with it, apricot is my favourite jam flavour, especially when homemade with local (or even better homegrown) apricots. This is Mum’s recipe and makes approximately 4 cups of sweet and tangy apricot goodness.

thumb_img_2885_1024

Ingredients (makes 4 cups)
1kg fresh apricots, halved with the kernels removed
1 vanilla bean, halved lengthways
1 cup water
1kg white sugar

thumb_img_2887_1024

Method
Sterilise jars by putting them and their lids through the hottest cycle of your dishwasher without detergent, or by standing the jars in the oven on the lowest temperature for 30 minutes.

Combine apricots, vanilla and water in a large saucepan. Bring to the boil. Reduce heat, and simmer, covered, for about 15 minutes or until pulpy.

Add sugar and stir over a high heat, without boiling, until the sugar dissolves. Bring to the boil and boil, uncovered and without stirring, for around 35 minutes or until the jam jells when tested.

Discard the vanilla bean and pour the hot jam into sterilised jars; sealing immediately. Label the jars with the date once cool.

Enjoy! Delicious on toast or scones with cream.

thumb_img_2886_1024

Adapted from the Australian Women’s Weekly ‘Apricot & Vanilla Bean Jam’

This lemon curd could not be easier to make. Honestly. It takes 5 minutes and uses a microwave (the horror!!)

I have tried many recipes for lemon curd in my time, and can honestly say that this is far and away the tastiest, easiest and most luscious. You will want to slather this stuff on EVERYTHING – pikelets, bread or between sponge cake layers, tartlets (like these mini lemon meringue pies), ice cream or on a spoon right out of the jar (not that I would ever do anything as undignified as that). It is liquid gold.

Ingredients (makes approx. 2½ cups)
1 cup white sugar
3 eggs
1 cup fresh lemon juice (approx. 4-5 lemons)
Zest of 2 lemons
½ cup (115g) butter, melted

Method
Whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.

Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals).

Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the refrigerator.

Keeps for ~2 weeks.

0A9F68F9-83F6-4EB8-833A-0E432081B237_1_105_c