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
• whole milk
• salt

Instructions

1. 1 Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
2. 2 Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
3. 3 Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

By Alicia_in_London

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
• honey
• water
• lemon zest

Instructions

1. 1 Combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until boiling. Continue to boil until mixture thickens and is reduced by a fourth.

By DeniseNH

Ingredients

• ✓ lemon juice
• soy sauce
• green onion
• red pepper flakes

Instructions

1. 1 Combine soy sauce, lemon juice, green onions, and pepper flakes in a small bowl. Let stand before serving to allow flavors to blend, about 15 minutes.

By CINNAMON_75

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
• tahini
• garlic
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.

By LonestarNR

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
• mayonnaise
• sweet pickle relish
• yellow mustard

Instructions

1. 1 Gather all ingredients.
2. 2 Add mayonnaise, relish, mustard (if using), and lemon juice together in a bowl.
3. 3 Stir until thoroughly combined.
4. 4 Serve immediately or refrigerate the sauce until ready to serve.

By Tapestry

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
• white sugar
• butter
• egg
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
3. 3 Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
4. 4 Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
5. 5 Serve and enjoy!

By TAWNIE44

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
• mayonnaise
• garlic
• cayenne pepper

Instructions

1. 1 Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Kristie Ghioni

Ingredients

• ✓ lemon juice
• mayonnaise
• sriracha sauce
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, Sriracha, lemon juice, and black pepper together in a bowl until well combined. Serve immediately or keep refrigerated.

By Spice Is Nice

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
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

By Laura

Ingredients

• ✓ lemon juice
• egg yolk
• dijon mustard
• hot pepper sauce
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
3. 3 Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
4. 4 Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
5. 5 Serve and enjoy!

By chellebelle

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)