I have always liked lemon shortbread cookies – simple, delicate – they're all about using good quality ingredients and handling them correctly. With the lovely lemon and a sprinkle of powdered sugar, and you've got a cookie that's fancy enough for a party but easy enough for a treat anytime. If you want to dress them up a little more, you can add some color before baking, or dust with a bit of decorating sugar, but I like to keep them simple. [Read more…] about Lemon Shortbread Cookies
If you happen to raise ground cherries, you may end up finding yourself swamped with an excess of the little fruits. lemon ground cherry jam will help you use up a LOT of ground cherries in a hurry. The lemon cuts the sweetness of the ground cherries, and my family prefers a jelly over a jam for ground cherries because their large number of seeds makes a jam almost gritty.
I created this recipe when I was still using standard pectin, so there is quite a bit of sugar. You can cut the sugar in half if you use Pomona's Pectin or other low sugar pectin products. When using Pomona's Pectin, add 4 teaspoons calcium water and 4 teaspoons pectin powder and process according to package insert directions. Reduce to 3 teaspoons each for a softer jelly.
This jelly tastes like the best old-fashioned lemon drop you ever had. Serve it on toast with a bit of honey or almond butter and you've got a little slice of lemony heaven. [Read more…] about Ground Cherry Lemon Jelly