Preparation 30 minutes Cooking nil Cost Low if using home grown lemons
Makes 1 x 2.1L Jar Best Make and store in a cool dark place for 4 to 6 weeks to preserve Season Winter Ability Easy
Top Tip – Pick lemons from the tree with thick rinds, these are the best for preserving. If you have purchased lemons from a supplier, check and see if these have been waxed, if so give these a good scrub before preserving.
- Set two or three lemons aside
- Cut the remaining lemons into quarters, sixths, or eighths, depending on size, and place in a large bowl. Pour in the salt and fold through the lemons with clean, gloved hands.
- Take a sterilized jar and place 2 tablespoon of salt in the base, then squeeze the lemon quarters into the jar and layer them pressing down as you go. At halfway mark, add in the bay leaves
- When the lemons reach the top, add 2 tablespoons of additional salt. Squeeze the remaining lemons and top up the jar with the juice, making sure the lemons are well submerged in the juice
- Tightly seal the jar/s and store in a cool dark place for 4 to 6 weeks - remember to give the jars a shake each day.