
One day, we preserved some of the huge bag of lemons I received from Jo when I visited her recently.
Her Meyer lemon tree was absolutely laden with fruit, so much so that it didn't look like we'd picked any when we'd actually plucked several kilos off.
My main plan was to do some zesting and juicing to stick in the freezer (for those moments when I don't have a bag of fresh lemons at hand) and to make some lemon curd or use some in baking. However, some other quick and simple lemon use was needed to work my way through the bag while they were at their best.
Marmalade seemed too time consuming (and not very toddler friendly), so I opted instead for preserved lemons, packed in juice and salt. Handy to have for some more adventurous dinner options, and also as gifts come Christmas time.
C proved to be an outstanding assistant. I washed, cut and massaged the lemons with salt, and then he helped to pack them into sterilised jars, carefully inserting small portions of herbs and spices between each layer of lemons. We followed Stephanie's recipe which appears in her Cook's Companion and Kitchen Garden Companion, but in lieu of cloves, added peppercorns and cardamom, along with the bay leaf and cinnamon. We've been tipping them upside down for a few seconds every other day or so (as per instructions in Jill Dupleix New Food cookbook- perhaps not quite so new these days at nearly 20 years old!), to help prevent any white mould developing, although Stephanie says it is harmless.

I'll have to get C to help create some decorative tops and labels, for giving them away come Christmas time.











