Sliced Lemon Preserves
- Large, firm lemons, not quite ripe
- Brine
- Sugar
Cut the lemons in slices 1/4 inch thick and take out the seeds. Soak in brine for a week. Then soak for a few days in clear water, changing the water twice a day. When all the salt and the bitter taste are extracted, weigh the lemons. Boil until tender enough to pierce with a straw.
Make a thin syrup, allowing 1 pound of sugar to each pound of fruit. Put the lemons in and let them simmer slowly for many hours.
Pour into a sizeable bowl and let it remain there for a few days. At the end of that time, strain the syrup, which will have become thin, into a saucepan. Put the lemons in it again and boil until they jelly. When cool, put in a glass jar with a screw top.
Make a thin syrup, allowing 1 pound of sugar to each pound of fruit. Put the lemons in and let them simmer slowly for many hours.
Pour into a sizeable bowl and let it remain there for a few days. At the end of that time, strain the syrup, which will have become thin, into a saucepan. Put the lemons in it again and boil until they jelly. When cool, put in a glass jar with a screw top.
Submitted by Feb 7, 2010
5 min
60 min
65 min