Autumn is citrus season and you’re probably going to find a glut of lemons available at your local farmers’ market at reasonable prices, or maybe a neighbour has a tree heavy with fruit and is willing to share. This week we picked our Meyer Lemon tree bare and filled a basket to overflowing. The variety really doesn’t matter; what matters is that they aren’t supermarket-purchased waxed ones. Meyer lemons will be a bit sweeter than Lisbon or Eureka.
These jars of golden deliciousness make perfect gifts for friends, neighbours and family. Find some lemons and start preserving!
PRESERVED LEMONS
Makes one 750 ml preserving jar or two 350 ml jars
8 unwaxed lemons
½ cup salt about 150 g
20 black peppercorns
2 cinnamon sticks
2 star anise
2 fresh bay leaves
1 long stick of rosemary, cut in half
boiling water to cover
olive oil
Sprinkle the salt on a plate. Cut the lemons lengthwise into quarters. Press the flesh sides of the lemon quarters into the salt. Fill the preserving jar with salted lemon quarters. When the jar is half-full, add the aromats and herbs to the jar. Fill the sterilised jar to the shoulder and press the lemon quarters down firmly using your fist. Squeeze in as many quarters as you can. Cover the lemon with boiling water, and push the lemons down with a wooden spoon to release any bubbles. Pour some oil on top of the water to seal the lemons and clip on the lid. That’s it! Store for one month before using. Once opened, refrigerate. Will keep covered in the fridge for up to one year.
