Directions:
- Put the butter, sugar, lemon rind and half the lemon juice in the top of a bain marie.
- Stir well until the butter has melted & sugar dissolved. Add the remainder of the lemon juice and beaten eggs, continue cooking in the bain marie stirring frequently until mixture has thickened enough to coat the back of a spoon without running off.
- Heat your jam jars by filling with hot water then empting just prior to filling.
- Fill the jars with the curd then cover immediately with a waxed or grease proof paper disc.
- Cover the open jars with a claen cloth until quite cold then fasten the jam pot covers, store in the fridge and use within 8 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.25 Kcal (1245 kJ) | ||
| Calories from fat | 152.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.98g | 26% | |
|---|---|---|---|
| Cholesterol | 102.64mg | 34% | |
| Sodium | 26.13mg | 1% | |
| Potassium | 54.22mg | 1% | |
| Total Carbs | 34.98g | 12% | |
| Sugars | 33.66g | 135% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 337.88 Kcal (1415 kJ) | ||
| Calories from fat | 173.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.3g | 26% | |
|---|---|---|---|
| Cholesterol | 116.66mg | 34% | |
| Sodium | 29.7mg | 1% | |
| Potassium | 61.63mg | 1% | |
| Total Carbs | 39.76g | 12% | |
| Sugars | 38.26g | 135% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 2.9g | 5% | |
| Vitamin C | 11.6mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 21.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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