Arizona Lemon Jam

In addition to being a delicious spread for bread, rolls or scones, this makes a wonderful cake filling. As this jam uses eggs, it is more akin to lemon curd, but with the addition of grated lemon rind.

Yield: about 4 pints

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup butter
• 4 eggs, lightly beaten
• Grated rinds of 4 lemons*
• Juice of 4 lemons

Instructions

1. Place sugar and butter in a saucepan.
2. Add eggs and mix well with a whisk.
3. Add lemon rind.
4. Stir slowly over low heat until ingredients have melted.
5. Add lemon juice.
6. Cook slowly over medium heat, stirring constantly. Allow to boil for a few minutes.
7. Pour into sterilized Mason jars. Cool before storing.

Notes

* I think this is best if the rinds are grated large instead of fine. Avoid the white part of the rind.

Attribution

Photo credit: (c) Can Stock Photo / HandmadePictures