I can’t tell you how many times I’ve chosen a recipe to make and then realised that it calls for preserved lemons and decided against it. Firstly, they’re not always the easiest to find and when I do, it’s usually so over priced for something that is relatively inexpensive and so simple to make that I can’t bring myself to purchase it. So yesterday when I faced that same problem, and had a kilo of lemons on hand, I decided to make my own.
The pungent flavour a preserved lemon gives to a recipe is indispensible. It’s used in many North African dishes but also works beautifully as a stuffing in fish or chicken along with so many other uses. I once made it often, along with other recipe bases including my own stock and even bought duck fat in preparation for the confit but never quite got around to it. Guillaume would always make the jam, actually he had the most difficult job, preserves and stocks are a lot more straight forward, but his mother and grandmother make the most incredible jam or should I say “confiture” that I thought I’d leave it to the French, as genes might just play part here. Making that yesterday has definitely inspired me to go back to my old ways, nothing beats homemade and they’re also lovely gifts to give to friends and family.
Yesterday I filled a 750ml le parfait jar to this quantity but you can vary depending on the size and quantity. You don’t have to be exact, just follow the idea of the recipe. Ideally I’d do a larger quantity and fill a number of smaller jars as it keeps almost forever. You can use any type of jar including screw tops.
5 lemons (or more to fill jar)
Juice of approx. 3 lemons (to cover lemons)
Virgin olive oil
Dessert spoon of whole peppercorns
5 bay leaves
¼ cup sea salt
Sterilise the jar by washing in hot soapy water and then without drying, place in a 100° C (210° F) oven on a tray for 20 minutes. Remove and cool.
Wash lemons, cut into wedges and throw into a bowl with the salt and rub together, coating. Use some of the salt to line the jar and then pack the lemons into the jar, skin side out, sprinkling in the peppercorns from time to time and add the bay leaves. Cover the lemons with the juice and then pour oil over the top and seal. Store in a dark cool place for at least a month.
Stay tuned in the coming month or two for a recipe requiring preserved lemons;-)
Mel x
7 Comments
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I agree with Caroline – you’re really clever when it comes to food, both preparation and styling. Very inspiring!! x
Wow I’m blushing now. In learning process at the moment… xx
I really enjoy your foodie posts Mel-you have a real flair for them and these lemons look delicious! xx
Thanks Caroline and Catherine! xx
I did the same thing Mel last year when our lemon tree was laden with fruit. Your jar looks lovely and I love the table you’ve pictured it on. x
Thank you for sharing this recipe with us, Mel. I love the idea of doing this and lining up several jars on open shelves in a kitchen for a hit of colour. x
True Will, they look wonderful! x