If you love the bright, tangy flavor of lemons, consider making lemon preserves. This traditional Mediterranean condiment transforms the fruit into a salty, slightly sweet, and intensely lemony ingredient that can add depth and complexity to many dishes. Lemon preserves are especially popular in Moroccan, Tunisian, and Egyptian cuisines, where they feature in tagines, stews, salads, and couscous.
They are also versatile enough to pair with seafood, poultry, pasta, and roasted vegetables. Moreover, making lemon preserves is easy, affordable, and rewarding, and allows you to enjoy lemons throughout the year, even when they are out of season. In this article, you will learn how to make lemon preserves in five simple steps, from choosing the right lemons to storing the finished product.
Step 1: Gather Your Ingredients and Tools
To make lemon preserves, you will need:
- 6-8 fresh, firm lemons (preferably organic)
- 1 cup of coarse sea salt or kosher salt
- A sterilized glass jar with a tight-fitting lid (wide-mouthed and tall enough to fit the lemons)
- A sharp knife
- A cutting board
- A bowl
- A spoon
- A clean towel
- Optional: spices such as bay leaves, cinnamon sticks, or peppercorns
Make sure that all your tools and surfaces are clean and dry, and that your jar is free of any cracks or chips. You can sterilize the jar and lid by boiling them in water for ten minutes or running them through the dishwasher.
Step 2: Prepare the Lemons
Wash the lemons well under cold running water and pat them dry with a towel. Cut off the stem ends and the tips of the lemons, and slice them lengthwise into quarters, stopping about 1 inch from the bottom so that the quarters remain attached.
Gently open each lemon like a flower and sprinkle about a tablespoon of salt inside, making sure to rub some salt onto the juice and flesh. Squeeze the lemons slightly to release more juice and salt. If you like, you can add some spices to the cavity of each lemon, such as a bay leaf, a cinnamon stick, or a few peppercorns, to enhance the flavor.
Step 3: Pack the Lemons in the Jar
Take your sterilized jar and pour a generous layer of salt (1/4 to 1/2 inch) on the bottom. Then, take each salted lemon and press it gently into the jar, pushing down to release more juice and salt.
Repeat the process until all the lemons are tightly packed in the jar, leaving as little space as possible between them. If you have some leftover salt, sprinkle it over the top of the lemons, making sure to cover them completely. You can also add some more spices at this point, if you like.
Step 4: Wait and Shake
Once the jar is filled with lemons and salt, close it tightly and place it in a cool, dark, and dry place, such as a pantry, a cellar, or a cupboard. Leave it there for at least a week, and up to a month or more, depending on your preference. During this time, the salt will draw out the juices from the lemons and create a brine that will preserve them.
Every day or two, shake the jar gently to distribute the salt and the liquid, making sure that all the lemons are covered and that no air pockets form. You will notice that the lemons will become softer and darker as they ferment, and that the liquid will become cloudy and aromatic.
Step 5: Enjoy and Store
When your lemon preserves are ready, you can use them in many recipes. To use a preserved lemon, rinse it briefly under cold water to remove excess salt and seeds, and chop or slice it as needed. You can use the rind and the flesh, which will have a milder and sweeter taste than fresh lemons, and a tender and chewy texture.
Some popular dishes that feature preserved lemons are chicken tagine with olives and lemons, chickpea and roasted vegetable salad with preserved lemon dressing, and pasta with preserved lemon and tuna. You can also use preserved lemons in dips, spreads, sauces, or marinades, or simply enjoy them as a condiment on their own.
To store your lemon preserves, keep the jar in the refrigerator, where they can last for several months, or even a year or more. The salt and acidity of the brine will prevent the growth of harmful bacteria, but over time, the lemons may lose some of their texture and flavor, or become too salty or sour.
To avoid this, make sure to use a clean and dry spoon when taking out the lemons, and to keep the brine level above the lemons. You can also add some fresh lemon juice or olive oil to the jar to revive the flavors and balance the saltiness.
Conclusion
Making lemon preserves is a simple and delicious way to preserve the flavors of lemons and expand your culinary repertoire. With only a few ingredients and steps, you can turn fresh lemons into a versatile and flavorful ingredient that can enhance many dishes.
Whether you follow a traditional recipe or experiment with your own variations, lemon preserves can add a bright and tangy note to your cooking, and remind you of sunny days and warm places. Give it a try and enjoy the taste of preserved lemons!