Lemons Preserves

Preserved Meyer Lemons

* Note use as many lemons as needs to fill the amount of jars you want. I used a few because I filled them with more than just salt...yes thus again tweaked....This shows one jars

6-7 juicy, ripe Meyer lemons
1/4 cup salt
1 cinnamon stick, snapped in half
4 coriander seeds
1 bay leaf
1 teaspoon Cheyenne pepper
1 tablespoon Mahleb
2 dried hot peppers (you pick)
[extra lemons to make up juice]

Sterilized half litre jars

Put one tablespoon of the salt into the bottom of the jar. Cut crosses in the lemons to within the 1/2 inch of the bottom so that they are still joined as one. Sprinkle salt on the exposed flesh.








Squoosh the lemons into the jar, packing down tightly as you go, adding the spices and more salt evenly between layers. If there is not enough juice expelled by the lemons, to cover them all sufficiently, then add more fresh lemon juice until they are all submerged. Leave a little airspace at the top and seal the jar.



















Leave the jar in a warm place for 30 days, shaking the jar each day to distribute the juices throughout the jar. To use the lemons, first rinse them and then remove the pulp. The lemons do not need to be refrigerated.

Quess what I am doing this fine day

Bluberry Marmalade

Blueberry Marmalade

4 Clementine’s a heaping cup pulp (2 cups)
1 Meyer Lemon & 1 Clementine thinly sliced
¾ cup of water
1/8 tsp baking soda
3 cups of blueberries
One packet of liquid pectin
5 cups of sugar

10 - 8 oz jelly jars - lids and bands

Large pot for water bath (Your jams will need a water bath of 15 minutes to seal in freshness and keep)

Having all your ingredients ready to add makes the jam process so much more delightful

Prep:

Wash your fruit

Peel and cut the Clementine’s I like to keep it a bit chucky but you can cut your pulp to your own taste.

Cut one of the Clementine’s not peeled into thin slices (to be put with the lemon slices)
Cut your lemon into thin slices. Chop the lemon and Clementine’s slices into quarters. Theses are the rinds you can leave the pulp on it all goes to the same place. This is what gives your marmalade the tangy taste.

Take the rinds (thin sliced lemon and Clementine) and add the water and baking soda bring to a boil then simmer for 5 minutes or so stirring it while it is a brewing.
Ok now add Clementine pulp, Blueberries and pectin bring back to a boil stirring for 5 minutes this should come to a rolling boil. A boil you can not stir down.

Now add you 5 cups of sugar and bring it back to a rolling boil stir for one minutes you will get a small amount of foam on the top not to worry this will be skimmed off prior to putting it in the jars.

Take the pot off the heat skim the foam and fill you jars ¼ inch from the top cap on the lids and the bans and give them a well deserved bath for 15 minutes. Now when you take them out let them sit over night then store in a cool and dry place you have made some delicious blueberry marmalade enjoy ..