After tasting the most delicious lemon preserves made by Homegrown Neighbor and Full Circle Gardening proprietress Lora Hall, I was inspired to make some with the fruit of our prolific lemon tree. Instead of a sweet spread, the lemon preserves were tangy and salty and fantastically delicious over beans and quinoa.
I plucked a hoard of lemons from our tree and followed Hunter Angler Gardener Cook's recipe. The recipe calls for an enormous amount of salt. Frankly, a horrifying amount a salt. Enough salt to make me think that the results will be unpalatable. I've put them aside to cure until early February. I'm looking forward to trying them when they are ready.
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Gosh! What pretty lemons! Do you know what variety they are?
ReplyDeleteDon't forget limoncello, which is lovely in the summer, and makes a nice surprise as a gift.
I don't know what variety they are. The tree was here when we moved in. It's a dwarf tree that usually gives us two hearty harvests a year. It had one bad year after a rare frost a few years back (I've since learned to put a blanket over it when frost threatens). But now it's back to fruiting twice a year.
ReplyDeleteLimoncello is a great idea. That may be my next foray into lemon preserving.
I remembered our conversation about these and had to give it a try. I'm canning a jar of mostly Meyer lemons (a few Eureka's from the neighbor's tree on top). The Meyers were so juicy that they smashed down dramatically and I needed more to fill the jar. Let me know how you like it with the spices--I just used tons of sea salt!
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