Yield: 1 Servings
|1 cup||Fresh lemon juice; (approx. 6 lemons)|
|1 cup||Fresh raspberry juice|
|12 \N||Eggs; lightly beaten|
|2 tablespoons||Fresh lemon zest|
|2 \N||Sticks butter (not margarine), (1/2 lb.)|
Yield: 14 8-oz. jars Wash and sterilize the jars. Have lids and rings ready. Combine all ingredients in a heavy 6 quart pan. Stirring constantly, bring mixture to a simmer over medium high heat. When mixture begins to simmer immediately reduce heat to low. Simmer 12-15 minutes until mixture thickens and will "sheet from a spoon". Remove the pan from heat and fill jars leaving about ½ inch "head room". Adjust lids and rings. Process in a boiling water bath for 10 minutes. Refrigerate after opening - it will keep for several weeks after opening. RECIPE NOTE: This makes a lovely dessert when gently heated and poured over a scoop of ice cream on a slice of lemon pound cake. Garnish with fresh raspberries.
Recipe by: Susan Wood, West Woodbury, VT Posted to MC-Recipe Digest V1 #756 by Country Gourmet <oselands@...> on Aug 22, 1997