Friday, January 22, 2010

My Challenge for the Month--Citrus

My decision, lemons. Since I knew that I could pick up some Meyer lemons from my local Fred Meyer, I decided that I would use those for my canning challenge. Now I've heard some good things from food bloggers regarding these lemons, so thought I would take this opportunity to try them.
My recipe choice came from, Ball Complete Book of Home Preserving. My bible for canning right now as I'm still considered a newbie at all this!
I chose the Lemon Prune Honey Butter. I had all the ingredients on hand and it sounded like a recipe that would be good in the cold morning on some warm croissants, homemade english muffins, or homemade bread.
It's also a straightforward recipe, which I like. And it turns out, it is really good on some homemade bread, so good in fact, that I made a second batch cause the recipe only makes three 8-ounce jars.

Lemon Prune Honey Butter

Makes about three 8-ounce (250ml) jars

3 cups pitted prunes
1 1/4 cups water, divided
grated zest and juice of 2 lemons
2/3 cup liquid honey
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
2 tbsp brandy (optional and did not use)

1. In a large stainless steel saucepan, combine prunes, 1 cup of the water, lemon zest and juice. Stir well. Bring to a boil over medium-high heat. Reduce heat, cover and boil gently, stirring occasionally, until prunes are soft, about 15 minutes.
2. Working in batches, transfer prune mixture to a food mill or a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy.
3. Meanwhile, prepare canner, jars and lids.
4. In a clean large stainless steel saucepan, combine prune puree, remaining 1/4 cup water, honey, cinnamon, cloves, allspice, and nutmeg. Stir well. Bring to a boil over high heat, stirring constantly. Boil hard, stirring constantly, for 1 minute. Stir in brandy, if using, and remove from heat.
5. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot butter. wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

4 comments:

briggsy said...

this sounds great! i like the use of prunes (which are highly underrated) and the fact that there is no sugar added. thanks for the recipe!

growandresist said...

This sounds really delicious

Christan = ) said...

Briggsy--anytime I can use honey instead of sugar I am all over it! I considered using the agave In place of honey, which I may try next time.
I use honey from our local bees as I was told it helps with pollen allergies and it's always delicious!

Growandresist--thanks! It really is yummy all warm slathered on a piece of homemade toast! The health benefits help too!

Catalina said...

Mmmm this sounds great! I love ALL the ingredients. Have you noticed that sunkist has started calling prunes "dried plums? And prune juice "plum juice"?
Tastes yummy whatever you call them!