Last week we made Espresso Romano using our fresh Meyer lemons. Since we still have a bounty of citrus chilling on the table, let's make some preserves. Preserving fruit has long been a way of saving your bumper crop for use later in the year, and it's pretty easy to do. Preserves also make great gifts and if you make these now, come Christmas they will be ready for use. So let's get to it!
Before you get started, sterilize the jar you're going to use. They always come with instructions on how to do this but basically just boil it in water for about 10 minutes and then let it air dry. Next, cut your lemons into quarters if they are small or eights if they are large (I cut mine into eights because they were enormous) and remove the seeds. Squeeze the juice into the jar and then place the slices inside and spoon a generous amount of kosher salt on top. Repeat this process until you have filled your jar. Seal your jar and let this sit for at least 4 weeks. The result will be a salty-citrusy delicious bite. So what do you use these for? Great question. A lot of North African (Think Morocco) cuisine will uses lemon preserves, but you can use them in a lot of different dishes. Here is some inspiration from Bon Appétit and the Kitchn. Also, Pinterest. You know what to do.
Spiced Meyer Lemon Preserves
Now, if you want to spice them up a little, you can add some additional ingredients. Same exact technique, but this time with the layer of salt I'm going to add pink pepper corns, clove, cinnamon stick pieces, bay leaf, and crystallized ginger. Don't feel tied down to any or all of these spices; substitute, add, or leave out any that you want. Experiment, have fun, and enjoy!
Pair with Got it Bad, LEISURE