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blackberry jam - simple and easy

A great pairing with scones

Taste berries first. Tart berries yield better flavor.
2 1/2 cup blackberries
2 tbsp lemon juice
1 1/2 cup raw sugar

Combine all ingredients in a saucepan. Heat over medium-to-high heat. Once you hear the berries begin to "pop", mash them in the pan with a potato masher. Allow them to cook for an additional 10-15 minutes max. Remove from heat. Make sure you do not allow the sauce to thicken to much as it will continue to thicken as it cools on the stove.

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lemon curd - A versatile citrus topping to pair with baked goods

 3-4 Meyer lemons - zested and juiced (in that order). Lemons should render appr. 1/2 cup of juice
1 1/2 cup refined sugar
1/8 tsp salt
1 stick unsalted butter (room temperature)
4 eggs - pre-crack the eggs into a Pyrex or any type of glass measuring cup

Combine the first three ingredients in a food processor. Blend for several minutes. Will be fragrant!

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In a new bowl, add 1 stick of unsalted butter that has been sitting at room temperature. Using a hand blender, beat the butter until it is a soft whipped consistency. Add sugar/salt/lemon mixture to bowl and with a spatula mix ingredients together.

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Once mixed, pick up the hand blender and begin to add the eggs, one yolk at a time.

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Once the eggs are completely blended add 1/2 cup fresh Meyer lemon juice.

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Pour contents of the mixing bowl into a saucepan. While whisking briskly over medium heat, slowly bring contents to near boiling. It is imperative to whisk the entire time and not allow the contents to come to a boil as it will curdle if heated too much.

The curd should be slightly thick but still fluid. Remove from heat and allow to cool. Then add them to your favorite yogurt, bread or tart crust and enjoy.