Type what you have

Ingredients

• ✓ lemon juice
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a bowl and add lemon juice.
3. 3 Stir to combine. Let sit for 5 minutes. Use immediately.

By noubeh

Ingredients

• ✓ lemon juice
• milk

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit for 5 minutes.

By Tigerlilly

Ingredients

• ✓ lemon juice
• strawberry
• sucralose sweetener

Instructions

1. 1 Place strawberries in a pot over low heat; add lemon juice. Mash with a potato masher as strawberries thaw. Stir in sweetener when strawberries are the consistency of your liking.
2. 2 Increase heat to medium and bring to a boil. Continue to cook until reduced and thickened, 10 to 15 minutes.
3. 3 While jam cooks, place a small plate in the freezer.
4. 4 Put a small amount of jam on the cold plate and run your finger straight through, dividing it in half. If the mixture runs back together, continue to cook until thickened, 5 to 10 minutes more; if it stays divided, jam is ready to serve.

By iSpoons

Ingredients

• ✓ lemon juice
• apricot
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
3. 3 Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.
4. 4 Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.
5. 5 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
8. 8 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By Megan

Ingredients

• ✓ lemon juice
• loquat
• white sugar

Instructions

1. 1 Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water. Place a couple of small plates in the freezer.
3. 3 Bring loquats-sugar mixture to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
4. 4 Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return to the stove and bring to a boil. Stir in lemon juice and remove from heat.
5. 5 Test to make sure jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil, reduce heat, simmer for 5 minutes more, then test again.
6. 6 Ladle hot jam into the sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Allow to cool to room temperature and store in the refrigerator.

By Diana Moutsopoulos

Ingredients

• ✓ lemon juice
• raspberry
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
3. 3 Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.

By Francine Lizotte Club Foody

Ingredients

• ✓ lemon juice
• strawberry
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Crush strawberries in a wide bowl in batches until you have 4 cups of mashed strawberries.
3. 3 Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved.
4. 4 Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
5. 5 Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
6. 6 Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
8. 8 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.
10. 10 Serve and enjoy!

By Katharine

Ingredients

• ✓ lemon juice
• black raspberry
• white sugar
• fruit pectin

Instructions

1. 1 Crush black raspberries in a bowl. Pour berries into a sieve or cheesecloth over another bowl; let hang and drip into the bowl until the dripping stops. Press gently. Measure 3 cups of juice and pour into a large pot.
2. 2 Stir lemon juice into the pot. Stir in sugar. Bring mixture to a full, rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam from mixture using a metal spoon.
3. 3 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
4. 4 Ladle jelly mixture quickly into hot, sterilized jars, filling within 1/8-inch from tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6. 6 Remove jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year. Refrigerate opened jellies for up to 3 weeks.

By DelightfulDines

Ingredients

• ✓ lemon juice
• prickly pear
• fruit pectin
• white sugar

Instructions

1. 1 Simmer 3 pint-size jars in a large pot of water until jelly is ready. Wash the lids and rings in warm, soapy water.
2. 2 Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use slit to hold skin and peel off. Discard peel.
3. 3 Place peeled pears in a blender; purée in batches until liquefied. Press puréed mixture through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
4. 4 Measure out 3 cups prickly pear juice and pour into a large pot. Add lemon juice and pectin; bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook at a boil until thickened, about 3 minutes. Remove from heat.
5. 5 Pour prickly pear jelly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
6. 6 Place a rack in the bottom of a stockpot and fill halfway with water; bring to a boil. Lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the stockpot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart. Let cool for at least 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Jennifer Simons

Ingredients

• ✓ lemon juice
• sour cream
• mustard
• dill

Instructions

1. 1 Whisk together sour cream, mustard, lemon juice, and dill until well blended. Chill before serving.

By Lisa

Ingredients

• ✓ lemon juice
• blueberry
• sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan.
3. 3 Cook, stirring constantly, over medium heat until thickened, about 30 minutes.
4. 4 Serve and enjoy!

By Deb C

Ingredients

• ✓ lemon juice
• zucchini
• white sugar
• strawberry flavored gelatin

Instructions

1. 1 Inspect 6 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine zucchini and sugar in a large pot over medium heat until sugar has dissolved and mixture begins to boil, about 10 minutes. Stir in gelatin and lemon juice; continue simmering, 5 minutes more, stirring constantly.
3. 3 Pack jam into hot, sterilized jars, filling to within ¼-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot; cool, spaced several inches apart, to room temperature, 4 hours or longer. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By Patricia Canerdy

Ingredients

• ✓ lemon juice
• rhubarb
• white sugar
• strawberry

Instructions

1. 1 Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
2. 2 Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By yankeeinthesouth

Ingredients

• ✓ lemon juice
• blueberry
• water
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
3. 3 Whisk lemon juice into syrup; serve immediately or cool.

By Vanessa Fregoso

Ingredients

• ✓ lemon juice
• mayonnaise
• mustard
• honey

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk mayonnaise, mustard, honey, and lemon juice together in a small bowl until blended.
3. 3 Store covered in the refrigerator until ready to use.

By Mary Ann Benzon

Ingredients

• ✓ lemon juice
• nectarine
• sugar
• fruit pectin
• almond extract

Instructions

1. 1 Inspect five (½-pint) jars for cracks and rings for rust; discard any defective ones. Immerse the jars and rings in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
3. 3 Combine 1/4 cup sugar and fruit pectin in a small bowl. Add to nectarines in the pot; stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 ¾ cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
4. 4 Remove from heat and stir in almond extract.
5. 5 Pack jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars.
8. 8 Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lena

Ingredients

• ✓ lemon juice
• egg yolk
• butter
• kosher salt
• cayenne pepper

Instructions

1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ lemon juice
• mayonnaise
• anchovy oil
• rosemary
• harissa

Instructions

1. 1 Combine mayonnaise, anchovy oil, lemon juice, rosemary, and harissa in a bowl. Let stand about 5 minutes to blend flavors before serving.

By John Mitzewich

Ingredients

• ✓ lemon juice
• persimmon
• sugar
• orange zest
• nutmeg

Instructions

1. 1 Combine persimmon purée, sugar, lemon juice, orange zest, and nutmeg in a large saucepan over medium-high heat; bring to a boil and cook until slightly thickened, about 30 minutes.
2. 2 Pack jam into sterilized freezer jars or containers, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Seal jars. Set jam aside to cool. Store jam in the freezer.

By Sara

Ingredients

• ✓ lemon juice
• strawberry
• sugar
• vanilla bean paste
• pectin

Instructions

1. 1 Wash, hull, and coarsely chop strawberries; transfer to a bowl. Mash with a potato masher until mostly smooth, 1 to 2 minutes.
2. 2 Stir sugar, lemon juice, and vanilla bean paste into strawberries; set aside until berries release some of their juice, about 30 minutes. Stir in pectin, 1 tablespoon at a time, stirring after each addition until well combined. Set aside to activate pectin, 5 minutes.
3. 3 Spoon jam into sterilized, wide-mouth, half-pint jars, leaving ½-inch headspace. Wipe the rims with a moist paper towel to remove any residue; loosely cover with clean lids. Freeze completely, about 5 hours. Tighten lids.
4. 4 Store in the freezer for up to 1 year or in the refrigerator up to 1 month.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ lemon juice
• blueberry
• water
• gelatin
• sugar

Instructions

1. 1 In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water, and lemon juice. Bring to a boil, then reduce the heat and simmer gently for about 8 minutes, stirring frequently.
2. 2 Meanwhile, soak gelatin in 1/4 cup cold water.
3. 3 Remove blueberries from the heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool for 12 hours, then store in the refrigerator.

By Lovesmurfs

Ingredients

• ✓ lemon juice
• elderflower umbel
• sugar
• egg
• butter

Instructions

1. 1 Shake elderflower umbels gently to remove any insects; strip flowers off stems into a bowl with fingers and remove as much green stems as possible.
2. 2 Combine sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar is dissolved. Add elderflowers, turn off heat, and steep for 1 to 2 hours.
3. 3 Strain elderflower mixture through a fine-mesh sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze elderflowers to extract as much liquid as possible; discard solids.
4. 4 Stir eggs into elderflower mixture; cook over simmering water, stirring often with a wooden spoon and scraping bottom and sides of double boiler to avoid scorching and curdling, until mixture coats the back of the spoon, about 10 minutes. Remove from heat once curd is thick.
5. 5 Strain curd through a fine-mesh sieve if it seems a bit lumpy. Add butter; stir until fully dissolved. Transfer curd to a jar with a tight-fitting lid; refrigerate or freeze.

By nch

Ingredients

• ✓ lemon juice
• persimmon
• sugar
• persimmon skin
• lemon zest

Instructions

1. 1 Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
2. 2 Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

By Shelly2012

Ingredients

• ✓ lemon juice
• zucchini
• white sugar
• pineapple
• strawberry flavored gelatin mix

Instructions

1. 1 Combine zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat; bring to a boil and boil until zucchini is clear. Off heat, stir in gelatin mix until completely dissolved.
2. 2 Meanwhile, inspect twelve 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jelly into hot, sterilized jars to within about ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage; store in a cool, dark area.

By TYSGRANNY

Ingredients

• ✓ lemon juice
• peach
• white sugar
• peach gelatin
• almond extract

Instructions

1. 1 Inspect five 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Bring a large pot of water to a boil. Add peaches; cook until skins loosen, about 20 seconds. Drain; cool until easy to handle. Peel and pit peaches; cut flesh into chunks.
3. 3 Add 5 cups peach chunks to the pot; mash with a potato masher. Add sugar, gelatin mix, lemon juice, and almond extract; mix well. Bring to a rolling boil; boil for 1 minute. Remove from the heat.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Rest until cool, about 12 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By bethanylanell

Ingredients

• ✓ lemon juice
• sour cream
• horseradish
• chive
• cayenne pepper

Instructions

1. 1 Stir together sour cream, horseradish, chives, lemon juice, and cayenne pepper in a small bowl until well combined. Cover and chill in the refrigerator for at least 2 hours before serving.

By John Mitzewich

Ingredients

• ✓ lemon juice
• strawberry
• jalapeno pepper
• fruit pectin
• white sugar

Instructions

1. 1 Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Bring strawberries, jalapeños, lemon juice, and pectin to a boil in a large saucepan over high heat. Stir in sugar, return to a boil, and cook for 1 minute.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lynette Sullivan

Ingredients

• ✓ lemon juice
• white sugar
• apricot
• butter
• fruit pectin

Instructions

1. 1 Combine sugar, apricots, and lemon juice in a large pot over medium heat; add butter to reduce foaming. Bring to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat; skim off any foam with a metal spoon.
2. 2 Inspect jars for cracks and rings for rust, discarding any defective ones. Sterilize jars and lids in boiling water for at least 5 minutes.
3. 3 Pack apricot jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, and let rest for at least 24 hours. Press the center of each lid with a finger to ensure that the seal is tight (and the lid does not move up or down). It may take up to 2 weeks for jam to set. Store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ lemon juice
• white sugar
• lavender blossom
• apricot
• fruit pectin

Instructions

1. 1 Combine ½ cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar is fragrant.
2. 2 Measure 5 cups sliced apricots; finely chop and place into a plastic or glass bowl with a tight-fitting lid. Stir in lavender sugar and lemon juice; mix well. Cover the bowl; refrigerate for 8 hours to overnight.
3. 3 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Stir ¼ cup sugar and pectin together in a bowl; stir into apricots. Transfer apricot mixture to a large saucepan; mix well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in remaining 3 ¾ cups sugar, scraping the bottom of the pan, to fully dissolve sugar. Cook for 1 minute, stirring constantly.
5. 5 Pack hot jam into the prepared jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil. Lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot and place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage. Store in a cool, dark area.

By nch

Ingredients

• ✓ lemon juice
• butter
• garlic
• cilantro
• black pepper

Instructions

1. 1 Gather all ingredients,
2. 2 Melt 1 tablespoon butter in a saucepan over medium-low heat. Add garlic; cook and stir until lightly browned, about 3 minutes.
3. 3 Add remaining butter and reduce heat to low. Stir to melt butter, then mix in lemon juice, cilantro, and pepper. Let mixture steep over low heat for about 10 minutes.
4. 4 Strain before serving if desired.

By johnd