Meyer Lemon butter

Meyer Lemons grow in our cool climate,  provided they are in the warmest spot we can provide.  This is next to a large stone wall. We have chooks so it is easy to make Lemon Butter in the TMX.  Meyer lemons are not as strong in lemon flavor as normal lemons so i have adapted Tenina's recipe to give a strong lemon flavor.This makes 2  1/2 large jars.

NEED

200g butter, diced into cubes.
zest of 3 lemons,  removed with vegetable peeler
130g of lemon juice measured into TMX bowl, (I used 5 lemons)
4 eggs and 2 egg yolk

300g sugar

DO
Place sugar and zest into TMX bowl and zap 20 seconds/sp 7.
Add eggs and juice and mix, 20 seconds/ sp7
ADD BUTTERFLY
Add butter
Mix and cook, 5 mins/sp2, 80 .degrees
then 5 mins/ sp 3. 90 degrees
Pour into sterile jars.
Store in fridge.

Tested in both TMX 31 and 5

Apple Jelly

Straining apple pulp


Bottled Apple Jelly


With all the rain we have had in the last week, (9 inches in 4 days) the apples are either on the ground or covered in black spots. So it is time to make Apple Jelly. This is the first time I have made it in the TMX. As with all jams and jellies , you need to adjust the recipe according to the fruit. You can use windfalls,(as I did), or peel and cores or crab apples or a mix of all.


5oog of apple
500g water, or to cover
Additional 500g water.
Sugar

Place apples and 500g of water in TMX and cook for 30 mins., speed 1, at 100o.
Zap on speed 5, 10 seconds and cook for a further 20 mins.
Line a large strainer with Chux and place over a large bowl, tip in apple pulp.
Don't stir or press pulp as this will make it cloudy. Let drip several hours or over night.
Return pulp to TMX and add additional 500 g of water, cook on 100 for 20 mins, speed 1.Let drip for a couple of hours. You should have about 700 to 800g. of liquid in TMX bowl.
Add 3/4 of the volume of liquid in sugar to bowl.(800g of liquid , 600g sugar.)
Set temp to Varoma and bring to the boil, speed 1.
The jelly needs to boil for 30 mins. If you can watch it and let the mixture boil onto the lid and then quickly turn the temp down to 100, the foam that stays on the lid can be removed with a paper towel. This means that you will have a clear jelly.
Test to see if the jelly is cooked by placing a small flat dish in the freezer with a dessertspoon of jelly on it.
If it is not set, that is it should wrinkle when pushed with your finger and leave a path through the jelly, give it another 20 mins. Cook on varoma temp as much as possible. You may have to stand and switch backwards and forwards between varoma and 100.
If it is not set at this time add 25g of jamsetta.
When it sets will depend on the amount of pectin in the apples.
You could add the juice of 1 lemon, but this is a very delicate flavored jelly and I feel that lemon juice over powers the flavor.
Bottle into sterilized jars.

This made 3 jars and a small dish.
The joy of making a small amount is that you can make it with just a little fruit.
I sometimes use this liquid, (before the sugar is added)as a base for berry jams.

Granny Smith and lemon Curd

I am always on the lookout for recipes where I can use produce from our garden. I recently noticed a recipe from the River Cottage's Hugh Fearnley- Wittingstall, It uses apples, lemons and eggs, all of which we produce plenty. It also seemed perfect to make in the Thermomix. When I tasted it I realized that an extra bonus was the multitude of ways this curd could be used.

500g Granny Smith Apples, after peeling and coring
500g sugar
125g unsalted butter
5 eggs (to weigh 220g. or a bit more)
2 whole lemons, (unwaxed washed and cut into 8th.'s)
Juice of 1 lemon.

Add sugar and cut up lemons to TMX bowl, zap for 20 seconds, speed 7.
Add 1/4ed apples and zap 20 seconds,speed 7
Add butter, ( cut into cubes), and eggs, and extra lemon juice.Zap for 20 seconds, speed 7.
Cook on 100, for 10 mins., speed 3, then
Cook for 10 mins., 90, speed 3
Pour into sterilized jars and seal, turn upside down. Cool


Makes about 4/5 medium jars.
Best refrigerated because of the eggs.

Can be used with/on, Pancakes, Waffles, Queen of Puddings, over ice cream, filling in Lemon Tea Cake, crumpets, toast, and added to an Apple pie filling,

Apricot jam

1 kilo. of apricots
700g sugar
1 lemon peeled and cut into 4

Chop apricots 10 secs. speed 9
add sugar, 10 secs. speed 9
cook 45 to 60 mins,100, on reverse speed 2, with the cup out.
if not set enough , then further 10 mins varoma.

add 1/2 packet of Jamsetta for a firmer set.

to test for set....place a stainless steel dish with ice in it, then another stainless steel dish on top. place a spoonfull of jam into top dish.

Lemon spread

1 large lemon [about 250g]
2 rounded dessert spoons of custard powder
1 cup sugar
1/4 cup of water
1 egg


method

use vegetable peeler to remove peel from lemon.
zap with sugar in TM bowl, 10 seconds on speed 8.
add custard powder and zap 5 seconds on speed 5.
add rest of ingredients 10 seconds on speed 7.

to cook mixture - temperature 100 , speed 2, for 12 minutes, with cap removed.

variations

for pie filling add an additional dessertspoon of custard powder.

lemon and carrot marmalade

350g lemons
100g carrots
5oog water
sugar(the amount of sugar will be 3/4 of the above)
1 Tbls of lemon juice and Pectin if necessary.

method

remove pips from lemon, chop carrot, place in TM bowl,zap on speed 7for 4/5 seconds.
[adjust time to produce a fine/course cut]

add water and lemon juice and cook at 100 for 30 minutes on reverse at speed 1/1 1/2

take note of level of cooked mixture on marks on TM bowl and add 3/4 of this amount in sugar.Add 2 teaspoons of pectin, (jamsetta)

cook at 100 for 15 minutes on reverse speed 1 1/2, then Varoma for 5 mins., until mixture jells.

bottle in sterilized jars, screw on lids and turn upside down, for 5 minutes to. sterilize lids

note - pectin may be needed depending on type of lemon. 'jam setta, is quite good.


This will make a very tasty sweet marmalade,at little cost. can be used instead of mixed peel in cakes, at base of steamed puddings, poured over hot lemon cakes, and of course on toast for breakfast.