Just a very quick pop-in post today, telling you about a very quick (and timely) preserve I made this morning.
It’s citrus time, so the perfect time to be thinking about making marmalade and other citrusy preserves. I shopped for lemons this weekend. Bought 8, used 1. Used another 6 today making a jar of preserved lemons.
Youngest son started me on this. I love eating these in salads, cut up into small pieces. Contrary to what all the recipe books, I eat the whole thing – can’t see the point of wasting the flesh and just eating the skins. Youngest son made me a massive jar of these a few years ago as my Christmas present. They were delicious. When (eventually….) they ran out, I made myself some more. In a smaller jar. They were equally delicious.
All gone now though, so this morning I spent all of 10 minutes making some more. This could not be more simple. I used Claudia Roden’s Middle Eastern Cookery Book as a guide, but instead of leaving the lemons whole, I cut mine up into eighths. I remove any pips that are apparent and easy to get to, then dip the cut edges into some salt. I then squash them hard down into a clip-top jar. Keep on going until the jar is full with all the lemons pushed well down. Seal and leave for at least a month.
In case you want to try this, I used 6 unwaxed lemons, which I washed in cold water and dried with a tea towel. I had seven, but only 6 would fit in the jar. I used about 100g of Maldon salt flakes. There was some left, I guess that I actually used about 80g in all. I’ve kept the leftovers in a small jar to use next time I make kraut.
This will probably be enough to last me until this time next year. It cost a fraction of what it would cost to buy this quantity of preserved lemons. It adds a delicious zing to all sorts of dishes.
Later this week – marmalade (inspired by Gillian at Tales from a Happy House).
Added 24.1.19 – see also ‘When life gives you lemons : addendum’