December Canning

Last Thursday I spent the day canning. First I made Cherry-Currant Jam with sour cherries and currant juice that I had frozen this summer. It yielded 6 half-pint jars.

While the jam was cooking, I chopped all remaining apples we’d picked this fall, cutting out bad spots. Then once the jam was done, I made apple sauce. I got 4 pints.

Finally, I’d seen a bag of limes in the discount produce the day before at the store. I decided I’d be able to find something to do with them. I looked through a few recipes and one for Lime Curd sounded interesting. And it used eggs, which lately has become a mark of a good recipe to try since our hens are laying so well. So while the apples cooked down into sauce on the stove, I made Lime Curd. It taste like a key lime pie spread and has a wonderful bright yellow color, due to our hens’ lovely yellow-orange egg yolks.

Lime Curd

Print This Print This Yields about 3 cups.


zest of 7 small limes
1 cup fresh lime juice (from 7 limes, weighing about 1 lb 3 oz), strained
1/2 cup butter, at room temperature
1 3/4 cups sugar
4 eggs, at room temperature


Place lime rind, juice & sugar in a double boiler over just simmering water. Cube the butter and add it. Heat slowly and stir until the butter is melted.

Lightly beat the eggs. Strain the eggs through a fine mesh strainer as you add them to the lime juice & butter mixture. Stir the curd constantly until it coats the back of the spoon. The curd will thicken more when it cools. The curd should not be as thick as a custard (like for ice cream). I was unsure about when to stop, so I placed a small dish in the freezer. When the curd was coating the spoon, I placed some in the dish, and let it sit in the freezer for a bit. When I pulled it out and drew my finger through it, the two sides stayed apart. I decided it was done.

Pour into sterilized jars. Cover, seal and keep in the refrigerator. This CANNOT be processed in the boiling water canner. Use within 2 months.

Enjoy on toast, muffins, cookies or cakes!

This post is part of Thursday’s Kitchen Cupboards.

This entry was posted in apples, canning, cherries, currants, eggs, Food & Recipes, Fruit, lime, recipes. Bookmark the permalink.

8 Responses to December Canning

  1. becky3086 says:

    I have seen several of these curd recipes and I am really wanting to try them but am afraid we won’t use it all before it goes bad but if it will last 2 months, then that should be long enough. I am always seeing lemons and limes marked down at the store.

  2. Robin says:

    I just love anything lemon or lime! I have never made curd before. It’s something that I have always wanted to try. Thanks for sharing!

  3. Wilderness says:

    Jam looks great and rather unusual. Love reading all the great recipes but since DB is the only one that eats jam and jelly and can’t have sugar I don’t make them anymore. Tried the reduced sugar and they are OK but get ugly looking very quickly. I love curd but lemons and limes are so expensive here I can buy it in the store cheaper I think. Did they mention if you could pressure can the curd?

  4. Jody says:

    How creative! Who would of thought to make something out of discounted limes. It looks very tasty.

  5. kitsapfg says:

    I really love lemon curd, so I imagine this would be a hit for me too. Thanks for sharing this recipe.

  6. Mrs.Pickles says:

    that curd looks good. come to think of it i don’t know if i have ever had lime curd..or any type of

  7. Ali says:

    Mmmm… I love lemon and orange curd, but have never made lime curd. Try it with an egg white pavlova (meringue) and berries as a dessert…. yum! I will have to keep my eyes peeled for some limes, as I LOVE key lime pie.

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