Here’s a Lemon Curd Canning Recipe, perfect for preserving a tangy and creamy lemon spread to enjoy later. Please note that lemon curd is a high-acid food, but it also contains eggs, which can make it more delicate when it comes to canning. Using proper canning methods and sterilization is essential for safety.
Ingredients:
- 2 1/2 cups granulated sugar
- 1/2 cup unsalted butter, cubed
- 1 cup lemon juice (about 4-5 lemons, freshly squeezed)
- 1 tablespoon finely grated lemon zest (optional, for extra lemony flavor)
- 4 large eggs
- 2 large egg yolks
- 1 pinch of salt
Equipment:
- Canning jars (preferably half-pint or smaller)
- Canning lids and rings
- Water bath canner
- Fine mesh strainer
- Medium saucepan
- Whisk
- Ladle
Instructions:
1. Prepare Jars and Equipment:
- Sterilize your jars, lids, and rings by boiling them in water for at least 10 minutes. Keep them in hot water until ready to use to ensure they’re clean and hot.
- Prepare a water bath canner by filling it with enough water to cover your jars by at least 1 inch. Heat the water to a simmer while you prepare the lemon curd.
2. Make the Lemon Curd:
- In a medium saucepan, combine the sugar, cubed butter, lemon juice, and lemon zest (if using). Heat over medium-low heat, stirring frequently until the butter is melted and the mixture is smooth.
- In a separate bowl, whisk the eggs and egg yolks until well combined.
- Slowly pour a small amount of the hot lemon mixture into the eggs, whisking constantly (this tempers the eggs so they don’t scramble). Gradually add more of the hot lemon mixture while whisking until the eggs are fully incorporated.
- Pour the egg-lemon mixture back into the saucepan and return it to the stove. Cook over medium-low heat, stirring constantly, for about 10-15 minutes, or until the mixture thickens and coats the back of a spoon. Do not allow it to boil, or the eggs will curdle.
3. Strain the Lemon Curd:
- Once thickened, remove the curd from the heat and strain it through a fine mesh strainer into a clean bowl to remove any bits of cooked egg and ensure a smooth texture.
4. Fill and Seal the Jars:
- Carefully ladle the hot lemon curd into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth, place the lids on the jars, and screw on the rings until fingertip tight.
5. Process in the Water Bath:
- Place the filled jars in the simmering water bath canner, ensuring that they are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 15 minutes. Adjust the processing time based on altitude if necessary.
- Altitude Adjustments:
- 0-1,000 feet: 15 minutes
- 1,001-3,000 feet: 20 minutes
- 3,001-6,000 feet: 25 minutes
- Above 6,000 feet: 30 minutes
- Altitude Adjustments:
6. Cool and Store:
- After processing, carefully remove the jars from the water bath and place them on a towel-lined surface to cool. Leave the jars undisturbed for 12-24 hours.
- Once cooled, check the seals by pressing the center of each lid. If the lid doesn’t pop back, the jar is sealed properly. If a jar didn’t seal, store it in the refrigerator and use it within a week.
7. Storage:
- Properly sealed jars of lemon curd can be stored in a cool, dark place for up to 3-4 months. Once opened, refrigerate and use within 1-2 weeks.
Notes:
- Canning Consideration: Lemon curd is lower in acidity than fruit jams, so it has a shorter shelf life when canned. For safety, always follow USDA guidelines and test for proper sealing.
- Consistency: The curd will thicken more as it cools, so don’t worry if it seems a bit loose when hot.
- Serving Ideas: Lemon curd is delicious on toast, scones, or as a filling for tarts and cakes.
Enjoy your homemade, canned lemon curd!
