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Ingredients
- 1 c. Fresh lemon juice, (approx. 6 lemons)
- 1 c. Fresh Blackberry juice
- 12 x Large eggs, lightly beaten
- 2 Tbsp. Fresh lemon zest
- 2 stk butter (not margarine), (1/2 lb.)
- 9 c. Sugar
Directions
- Yield: 14 8-ounce. jars Wash and sterilize the jars. Have lids and rings ready. Combine all ingredients in a heavy 6 qt pan. Stirring constantly, bring mix to a simmer over medium high heat. When mix begins to simmer immediately reduce heat to low. Simmer 12-15 min till mix thickens and will "sheet from a spoon". Remove the pan from heat and fill jars leaving about 1/2 inch "head room". Adjust lids and rings. Process in a boiling water bath for 10 min. Chill after opening - it will keep for several weeks after opening. RECIPE
- NOTE: This makes a lovelydessert when gently heated and poured over a scoop of ice cream on a slice of lemon lb. cake. Garnish with fresh Blackberries.
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