Condensed milk



















This recipe I made twice and both times it worked out smashing. Some recipe's call for sieving and getting rid of bits of egg white resembling scrambled egg, however I never found this to happen and so this one sounds good to me! Lemons are on my 'sometimes' list with the nickel free eating program.

The recipe I chose is Classic Lemon Curd by Elinor Klivans
3oz of unsalted butter
4 oz of sugar - I used the granulated
2 large eggs
2 large egg yolks
4ml of lemon juice
1 tspn of lemon zest.
Sugar thermometer to register 170F

I creamed together the butter and sugar using the wooden spoon.
I beat up the eggs and added them to the butter and sugar mix. I then used a whisk in the mixture. I added the lemon juice and mixed it all together. Don't worry if your mixture curdles as it is going in the pan anyway and will sort itself out.

I added the contents of the bowl to a saucepan over a low to medium heat and stirred all the time. I used the sugar thermometer but you can tell when it's ready, as when you put your finger through the mixture on the back of the wooden spoon, it leaves a gap through the curd. Nice to taste too! Don't let your lemon curd boil, use a slow to medium heat setting.
When the curd is ready then add the zest before putting into the washed and sterilized jars. I got two smaller sized jars out of the mix. This curd will need to be kept in the fridge and eaten within 2 weeks or it can be frozen for 2 months and then when defrosted eaten within the 2 weeks. I will be having mine tonight when my bread comes out of the oven.

For a longer life to your curd you can boil the jar for 15 mins, making sure it is sitting on something in the pan, as it is not to rest on the bottom and the water has to come over the lid of the jar. This will allow your curd to keep for 3 months in the fridge and then when opened eat within the 2 weeks. Or you can freeze it for a year.
According to Leda Meredith, "The surface of curd in sealed jars may darken slightly if kept longer than a month, but that is only an aesthetic concern, not a health hazard." You could always, if you wish, scrape off that part and eat the rest.




I can only find the cans of condensed milk at my local shops and as I can't eat from cans/tins I decided to make my own, then I can make the coconut centre out of the Bounty bars. This milk should last a month in the fridge, some say more! Not if I make something nice and sweet it won't last that long!

2 cups full fat milk - I get the non homogenized
3/4 cup of sugar
1 teaspoon of corn starch (not cornflour)

I used the ceramic pan, however I am finding the ceramic wears off very quick, so I'm moving over to the cast iron pans. Have a warmed sterilized jar ready.

Put the milk and sugar into the pan and throughout this you will have to stir continuously,

Put the pan on a low heat and stir until the sugar dissolves. Turn up the heat on the pan, stirring continuously and let it boil until it has turned a creamy colour and has reduced by half. If any skim builds up around the side then take it off. This could take 15 to 30 mins.

When the milk is thick enough add a teaspoon of corn starch and take off the heat. When it has cooled down or gone cold, pour into a clean, sterilized jar and keep on the fridge. You can also freeze it.





It's the boring time, which is slicing up the peel to steep overnight for the cooking of the marmalade. I have used sweet Spanish oranges, a lime and a lemon to give it that extra little kick. I am cutting the peel quiet small as I'm not keen on having long strands on my toast. This will be left to steep overnight to soften the peel.
The ingredients needed for my recipe is

1kg of oranges - that is about 4 large ones
1 lemon
1 lime
2kg of granulated sugar
1 teaspoon of citric acid
2 pints of water. { I used filtered water }


Today I finished making the marmalade.
I first cut all the peel and pith that was left on the oranges from yesterday. I took all the pips out and then took the inner skin off. I put the peel that had been soaking in the pint of water into the pan, and added the orange mush along with the rest of the water that was needed. I then added a teaspoon of citric acid. I got that from Wilkinson's on the wine making department.
I didn't have a muslin bag and so raided my first aid box for a triangular bandage that is used to rest a sore arm. That was handy as I tied the ends of the wrap to the pan handle after I placed all the pith and pips inside it. 
I let the liquid simmer for about an hour, as that time was more convenient for me. I had tried squishing some peel after 45 mins and it was soft, but I had a little something to do first.
When I came back in I took the triangular bandage out of the mixture and squeezed out all the juice while I was wearing my rubber gloves.
I decided to use a little less sugar as when I tasted the marmalade I thought it was a little sweeter than I expected, so I put the sugar in the microwave to warm it up and then the mixture wouldn't cool down too much when I added it. I then put the jars in the microwave next to get warm whilst I did the next bit.
I stirred the mixture making sure all the sugar had dissolved and placed my sweet thermometer in the liquid, after warming it, as it needed to reach about 105 degree's centigrade.
Whilst the mixture was put to boil, I heard a loud bang, followed by another one. I found out that 2 of the preserving jars I bought yesterday had exploded lol. Good job the other jars had been shop filled jars. So two jars down now, what was I going to use?
I ended up using a pyrex casserole dish and lid and the pyrex measuring jug. A lot of my cookware is either pyrex or ceramic now as I am swapping it from the ordinary metal pans.
I turned the pan off when it reached the 105 degrees Centigrade to let it cool a bit so that all the peel wouldn't float to the top of the jars and dish and jug! 
Then the messy stage of filling the containers - wonderful! It did smell nice though. So there you have it, home made marmalade and a smashing time! Yes, I will make some more





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