Allergy free lemon butter spread recipe

I like my lemon butter tangy (still sweet, of course) so if you want a sweeter version, drop to 3 juiced lemons and taste test for sugar. After taste testing, add more lemon juice if you'd like. Your lemon butter may not be as naturally yellow with less lemon rind though.

Ingredients

• 100g Nuttlex
• 4 tsps corn flour
• 2 tsps agar agar or gelatine
• 1½ cup caster sugar
• 5 lemons, juice and zest

Method

• Finely grate the lemon rind and then juice the lemons.
• Puree or grind the lemon rind until smooth.
• Mix the rind and juice together in a bowl.
• In a small saucepan, melt the Nuttlex over a low heat.
• Add the caster sugar and stir until evenly mixed.
• In a bowl or cup, mix together a ¼ cup lemon juice with the corn flour until smooth.
• Slowly pour the corn flour mixture into the saucepan, stirring all the while.
• Add the remaining grated lemon rind and juice mixture while continuing to stir.
• Pour over and whisk through the agar.
• When well mixed, bring the lemon butter to the boil.
• Simmer for approximately 5-10 minutes or until the mixture is similar in texture to hot glue.
• Remove from the heat and cool the lemon butter in the saucepan until touchable.
• Pour the lemon butter into a sterilised jar and allow it to sit until room temperature.
• Store in the refrigerator.

Mandarine and strawberry marmalade recipe

Tastes so, so very nice.

Ingredients

• 2kg mandarines
• 1.2kg sugar
• 6 cups of water
• Juice of 1 lemon
• 1/2 cup organic strawberry sauce (organic, meaning made from real strawberries not strawberry flavour)
• 1-2 tbsp pectin or jam setter to recommended dosage.

Method

• Peel the mandarines carefully. Keeping as many peels as possible in large pieces.
• Cut half of the peels into thin strips and set aside.
• Divide the mandarines in half and juice using a juicer that catches seeds (I used a juice press).
• Add the mandarine juice, peel strips, lemon juice, strawberry sauce, sugar, water and pectin into a large pot.
• Stir constantly over a medium heat, without boiling, until the sugar is dissolved.
• Bring to the boil, then reduce the heat down to medium and let it bubble away for about 1 hour.
• Stir occasionally until the jell point is reached.
• Lift away and discard as much of the froth from the surface as possible using a spoon.
• Once ready pour the marmalade into hot sterilised jars.
• Seal 15 mins later, or when the jars are cool enough to handle.

Notes

• Jell point Testing: Put a saucer in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto saucer. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not, keep boiling the mixture for another 10 minutes and test again. 
• How to sterilise jars: Half fill jars with water and microwave each for 6-10 minutes.