Colenso Preserved Lemons

11:20 am on 12 September 2016

Sterilise a one-litre jar.

Scrub and quarter your lemons.

Scatter a spoonful of salt into the jar.

Tip lemons into a wide bowl with the rest of the salt and and mix and massage vigorously.

Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves, dried chilli and bits of the cinnamon every so often.

Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.

Cover with extra juice if you need to (any exposed lemon may develop a harmless white mould - it's safe but just doesn't look pretty).

Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly.

Store in a cool dark cupboard for 4 weeks to soften and mature. (Will keep safe out of fridge for up to a year, as long as lemons are submerged in their juice. keep in fridge once opened).

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