Wednesday 18 July 2012

Lemon Preserves

Lemon Preserves

 First time I made lemon preserves many years ago I was just intrigued by their look but I did not really know any good recipe to use them. So they just stood on my kitchen counter as decoration until eventually, after a year or so, I threw them away.
Only later I found in French magazines several recipes calling for lemon preserves. Most attractive were those coming from exotic cuisines. They inspired me to make another jar of preserved lemons to try some of these recipes. Ever since from time to time, when I buy a large bag of lemons, I make a jar of lemon preserves. I tried a couple of recipes calling for them and I already have found one favorite. I will share the recipe for this dish next time. But in order to make it you need to make lemons preserves first.
There are two method to preserve lemons. First uses only salt and water, the other salt and oil. I prefer the second as it is less salty and I can use the remaining oil, strongly infused with the lemon aroma, to make salads. Preserved lemons are usually good in a week and can stay in a jar from two to six months

Lemon Preserves

Lemon Preserves

Lemon Preserves

Lemon Preserves

Lemon Preserves

Lemon Preserves

Lemon Preserves

Lemon Preserves

Lemon Preserves

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