Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Fresh lemon juice - (approx. 6 lemons)

  2. 1 cup 237ml Fresh raspberry juice

  3. 12 Eggs - lightly beaten

  4. 2 tablespoons 30ml Fresh lemon zest

  5. 2 Butter - (not margarine), (1/2 lb.)

  6. 9 cups 1782g / 62oz Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 1/2 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.


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