- clean jars
- aromatics if desired (cinnamon sticks, bay leaves, chillies)
Wash lemons and cut into quarters from the top but not completely down to the base as you want them to hold together at the base. Fill with cooking salt (1-2 tablespoons) and place into clean sterilised jars. Keep pushing them down and the lemons will start to juice out as you press more lemons in. Allow to sit for a few hours or overnight. This enables them to soften and release juice so that you can add more lemons. Add aromatics if desired. Repeat and add a few more lemons until the jars are tightly packed. Top with lemon juice or top up with a combination of water and lemon juice to cover the lemons. Seal the jar tightly and store in a cool dark place for at least one month before using.
They store well in a cellar or cool dark cupboard and will last sealed for a year or two. Once opened, store in the fridge.
Uses - cut away the flesh (rinse if desired, I like the salt, then there is no need to add extra salt into the dish you are cooking) and slice the soft rind into dressings, cous cous, tagines, and braised dishes. The lemon jelly is also good to flavour roast chicken, roast vegetables, fish dishes, marinades and dressings. No need to add extra salt as it is very salty, so use sparingly.