I love lemon curd or lemon butter as we call it here in Oz but it's quite fattening so I went searching for a lighter version and found this on a website called Bakingsheet. Recipe can easily be increased.
An excellent use for hard kiwis that refuse to ripen. Simple, tasty, tart, but as I don't do preserves, I don't know how well it'll keep. So keep the batches small, and refrigerate, unless you're an experienced jam maker.
This recipe is a sweet preserve. I used to make it for my M.I.L. for Christmas, as it incorporated her 2 favourite flavours, mango and ginger!
She loved it and devoured it every year!
She was not a fan of the chilli, so I used to tie a vanilla pod and a few whole cloves in muslin instead..... which was removed before bottling of course!
This made for more of a sweeter preserve for her.
You could also use star anise of cracked cardamom pods in a tied muslin bag as something different.
This makes about 4 jars...... but will depend on the size jars you use.
N.B. You will need approx 900gr (2 lb) mangoes for this recipe (4 mangoes)
This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons. It's great on hot rolls & muffins of all kinds, but we really like it spread on a toasted slice of nutty, whole grain bread. Preparation time does not include the time needed for the soft butter to firm up in the refrigerator.
I heard about bacon jam on tv and searched for a recipe since none was posted here. I found this on babble.com.
This was used as a hamburger topping though you could come up with more ideas.
It's really quite tasty and not too hard to make.
Licor 43 a Spanish liqueur which has 43 complex ingredients and matches very well with figs is included in this recipe. The vanilla is right up front then citrus and herbs and spices that are a secret. Shh!! To keep this Spanish you can use Spanish figs but any well work.
I made a step x step directions and photos on making Recipe #252973 here http://www.recipezaar.com/bb/viewtopic.zsp?t=226477. A guide if you need. ;)