Opies Sliced Lemons, 350g

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Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Use a Wide Pot: You want to use a wide pot or a wide deep pan to simmer the lemon slices. This way they won’t overlap in the water. The whole cooked lemons are then run through a food mill, before being combined with 5 cups of the cooking liquid and a full 10 cups of sugar. Needless to say, this is a very sweet marmalade. Lemon Curd Finally, squeeze out the juice from the reserved ends and top with extra lemon juice if needed (#4 below).

You will have success using either Meyer or regular lemons for this recipe. Sliced candied lemons will be the perfect garnish or tasty treat this summer! Create a fun summertime treat with these candied lemon slices! Candied lemon peels can be stored in a jar with syrup in the fridge to keep them soft. Or for crunchy peels, stow them in an airtight container in the cupboard. Get the recipe from All Recipes. 10. Lemon Wine After 3-4 days, enough juice should be drawn out of the lemons to completely submerge all the slices, but if not, add more lemon juice to cover. Set them aside in a cool spot for at least 3 weeks until the peels are soft. At this point, the preserved lemons are ready for use, but they should keep for 6+ months in a cool spot out of direct sunlight (or in the fridge). My Mother-in-law sent us a ton a lemons from their tree. Read on to learn how we made the most out of every single lemon.One more thing I’d have on hand is a lemon squeezer or juicer. I use an inexpensive manual hand squeezer for juicing, though a pricier electric juice extractor also works. We’re not using bottled juice here, and you’ll need to get the juice out of the lemons somehow. 🔪 How to Make Fermented Lemons To counter the tartness of the lemons, make a heavy syrup by combining water and sugar at a 1:1 ratio. Bring the syrup to a boil for about a minute, or until the sugar is totally dissolved. Transfer the lemons to a large bowl. Prepare ½ cup of kosher salt and 2 tablespoons of sugar. Open up the lemons at the top and stuff each with plenty of the salt and sugar mixture, then roll them around in whatever remains of the salt and sugar. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours. After slicing the lemons, add them to a glass bowl, and place the lemon juice into a separate bowl.

My homemade orange jam was a huge hit with the kids, so I decided to use the same method to make a lemon jam. Since I didn’t have organic lemons, I didn’t want to make a marmalade with the zest or peel. Kids are sometimes squeamish about peels in jam, especially toddlers who might well reject it if you use the wrong spoon to serve it.Salt the bottom of the jar with 1/4 teaspoon salt and begin layering the lemons, salting each slice or layer with a scant 1/4 teaspoon saltleaving at least 1 inch of room at the top of the jar. You’ll need about 2 teaspoons sea salt, per 1 large ( 4-5 ounce) lemon.

Remove any seeds from the slices trying to keep the flesh as much intact as possible when doing so. Rinse, pat dry and slice your lemons. Arrange them on a plastic wrap-lined baking sheet and freeze. Once they are frozen solid, transfer the slices to a freezer safe bag and freeze up to 3 months (longer in a deep freezer). Frozen lemon slices can be used in summer and winter drinks. You can also preserve lemon slices in sugar but frozen will last longer. An easy way to preserve whole lemons, lemon slices, lemon juice, and lemon zest is to simply pop them in the freezer.

Remove as much of the remaining air from the bag as possible and seal it. Removing the air from plastic bags helps to keep the lemons fresh longer and takes up less space, so you still have lots of room for other things in your freezer.

Interested in finding out more about how you can live better? Take a look at this month’s Live Better challenge here. I use this fermenting set, and I really can’t say enough good things about it. I use it to make sauerkraut and other fermented goodies as well. Keeping lemons fresh starts with washing your hands before handling them. Using soap and warm water removes bacteria and other toxins before reaching into a bag of lemons and handling a surplus of fruit. Leave to cure in a cool place/lower room temperature for about 3 to 4 weeks. Give the jar(s) a shake now and then to redistribute the salt. Add more lemon juice if levels drop and fruit becomes exposed.Wash the lemons under cold, running water. Working with one fresh lemon at a time, cut the ends of each lemon off, and then cut it into quarters. Remove as many seeds as possible while you work. Always Use a sharp knife. A sharp knife makes cutting easy. Dull knives make cutting almost impossible. Mix it with Dukkah spice and olive oil to use for bread dipping or to spread over freshly baked flat bread. Candied oranges on top of this glazed orange cardamom cake would make a spectacular winter dessert.