An original recipe consisting of lemonade, lemon pulp, sugar and thickend with tapioca starch.
All of our jams are taken from recipe books dated back early 1900s. You can't beat Grandma's original recipes and methods but we do try to cut out as much sugar as possible but its hard to get to setting point so unfortunately its back to the way Grandma made it. Naturally it's full of fruit sugar and no other additives.
Warning. This product may contain peanut residue.
I have always thought of lemon honey as a sweet, egg-based spread half-way between honey and jam, so I was really surprised by the flavour and texture of this product. It was nothing like I had expected, and the first taste took me by surprise as I put an entire teaspoonful into my mouth to test it out. Unlike some spreads, this is not one I would be tempted to snack on straight from the jar! Having set the ground rules, however, I was ready to try it out with some different dishes. We were expecting two old friends to call around and had organised some steamed pudding left over from a hangi the day before; my plan was to offer it to them for afternoon tea.
I served the pudding reheated with custard and a blob of lemon honey on top. Steamed pudding is not especially sweet, so I added a little extra sugar to the custard to offset the sour lemon effect. That worked nicely; you could certainly taste the lemon, but it was no longer overwhelming as it had been when I ate it on its own. Both of our visitors enjoyed the combination, and one asked if I had made the "lemon sauce" myself as he knew we had a lemon tree. I showed him the jar and he was interested to see that the lemon had been thickened with tapioca.
Because the pudding was so successful, we decided to try it with our evening meal that night. Our visitors had gone on their way so it was just the two of us for dinner. We started off with half an avocado each, but instead of vinaigrette, I poured some sesame oil into the hollows and added a little lemon honey on top. It was nicer than our usual vinegar-based dressing, and I for one am looking forward to serving it that way again.
For the main, I had intended to make a vegetarian meal, but changed some of the ingredients around so that we could include a dozen battered mussels. These are delicious with fresh lemon sprinkled on top, so I expected they would be equally successful served with the lemon honey. As I had expected, it was perfect with the mussels. I put a small container in the middle of each plate so we could use it for dipping, and that worked a treat. Unlike lemon juice, it stuck to the batter rather than just running off it again.
I have not tried this product with any other desserts although I plan to try it on Neenish tarts when I have the time. They are a small, very rich tartlet with a filling made from lemons and condensed milk - far too sweet for most people. By using the lemon honey, I would get a thicker mixture so could cut down on the condensed milk - and its high sugar content! The tartlets are time consuming to make, however, so I will probably wait for the school holidays when I have some children available to help out.
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