There is something delightfully monotonous about cooking. Measure this amount – stir this for 20 minutes – rinse that – set to 180 degrees and wait. Your mind is off the hook, left to itself as you move through each step. It’s a similar sensation to swimming laps.
This is the first dip in the water for what I hope will become a collection of opportunities to make slow time; to unhook yourself and let your mind wander.
I found the jars for this lemon butter recipe at the Newport Salvos. At 50 cents a pop, it’s a much more affordable way to store homemade preserves than buying specially sealed jars. You can also play the long-game and wait until you’ve eaten enough jam at home.
This recipe was sourced from bestrecipes.com.au and it made three irregularly-sized jars for me (see photos for sizes).
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1/2 cup lemon juice
- 2 tsp lemon rind zested
- 125 g butter chopped
Method
- Place eggs and sugar into a heatproof bowl.
- Place bowl over a pan of barely simmering water and whisk constantly until sugar has dissolved.
- Add lemon juice, lemon rind and butter. Whisk mixture for 20 minutes until smooth and the butter has melted and thickened enough to coat the spoon. Do not allow the mixture to boil as it will curdle.
- Pour warm mixture into hot sterilised jars and seal immediately.
grandmas and forgetting 