Lemon Blueberry Muffins and Apricot Peach Preserves
Curly Girl Kitchen
Curly Girl Kitchen
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Ingredients

  • 9 to buy a jar lifter. Don't mess around when it comes to a huge pot of boiling water.
  • 40 seconds; if the fruit isn't quite ripe yet, leave for a full minute. Using a slotted spoon, remove from the boiling water and transfer directly to the ice water bath. Leave for about 30 seconds, then transfer to the paper towel to drain. Repeat with the remaining fruit. After blanching them, the skins will slide off very easily.
  • 5 cups peeled and chopped apricots
  • 2 cups peeled and chopped peaches
  • juice and zest of 2 lemons 2 tablespoons diced candied ginger
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 5 tablespoons classic pectin
  • 4 1/2 cups granulated sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla
  • 1/2 cup low-fat sour cream or Greek yogurt
  • Zest and juice of 2 lemons 1/4 cup skim milk
  • 1/3 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries

Instructions

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