Quick Blanched Meyer Lemon Preserves
Unlock the vibrant essence of Meyer lemons with this quick preserving method that amplifies their fragrant aroma. By blanching the lemons first, we intensify their flavor and ensure a delightful texture. The rinds of these preserved lemons can elevate traditional Moroccan dishes, adding an unexpected depth to soups, stews, salads, and even cocktails like Bloody Marys. This recipe captures the freshness of the lemons while allowing for a versatile usage in countless culinary creations. Enjoy the sweet-tartness of Meyer lemon preserves, which can be stored for up to a year in the fridge, making them a staple in your kitchen.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Meyer lemons
2 1/2-3 lbs (Blanched, cut into wedges (10 to 12 lemons))
Coarse salt
2/3 cup (For packing with lemon wedges)
Olive oil
1/4 cup (To add after 5 days of preservation)
Canning jar
1 or more (Pint or quart, according to preference)
Instructions
1
Begin by bringing a large pot of water to a rolling boil.
2
Carefully blanch 6 of the Meyer lemons in the boiling water for 5 minutes to soften their rinds.
3
After blanching, remove the lemons and place them in a bowl of ice water for a few minutes to cool down quickly.
4
Once cool enough to handle, cut each blanched lemon into 8 wedges and remove the seeds, discarding them.
5
In a mixing bowl, combine the lemon wedges with 2/3 cup of coarse salt, tossing to ensure they are well coated.
6
Pack the lemon mixture tightly into your chosen canning jar(s), allowing any juice that emerges to collect in the process.
7
From the remaining lemons, squeeze enough juice to measure 1 cup. Pour this juice over the packed lemons in the jar to ensure they are fully submerged.
8
Secure the jar(s) with a lid and let them sit at room temperature. Shake gently once a day for 5 days to redistribute the salt and juice.
9
After 5 days, add 1/4 cup of olive oil to the jar(s) to enhance the flavor and preserve the lemons.
10
Refrigerate the jars, and your preserved Meyer lemons will keep for up to a year, ready to enhance your dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Quick Blanched Meyer Lemon Preserves?
They are a vibrant condiment made by blanching Meyer lemons and preserving them in salt and juice to intensify their flavor and soften their rinds.
What kind of lemons should I use for this recipe?
This recipe specifically calls for Meyer lemons, which are known for their sweet-tart flavor and fragrant aroma.
How many lemons do I need for this recipe?
You will need approximately 2 1/2 to 3 pounds of lemons, which usually equates to 10 to 12 lemons.
Why are the lemons blanched first?
Blanching the lemons for 5 minutes softens the rinds and intensifies their citrus essence.
How long should I blanch the lemons?
You should blanch 6 of the Meyer lemons in a rolling boil for 5 minutes.
What is the purpose of the ice bath?
The ice water cools the lemons quickly after blanching, making them safe to handle and stopping the cooking process.
How should the lemons be cut?
Each blanched lemon should be cut into 8 wedges.
Do I need to remove the seeds?
Yes, you should remove and discard the seeds from the lemon wedges before packing them.
What type of salt is best for preserving lemons?
This recipe requires 2/3 cup of coarse salt for the preservation process.
How do I prepare the lemons before putting them in the jar?
Toss the lemon wedges in a mixing bowl with coarse salt until they are well coated.
What size canning jar should I use?
You can use pint or quart canning jars, depending on your preference and the amount of lemons.
How much extra lemon juice is needed?
You will need 1 cup of fresh lemon juice to pour over the packed wedges.
Where does the extra juice come from?
The juice is squeezed from the remaining lemons that were not blanched.
Do the lemons need to be fully submerged in the jar?
Yes, you must pour the lemon juice over the packed lemons to ensure they are fully submerged.
How long do the jars sit at room temperature?
The jars should sit at room temperature for 5 days before being moved to the refrigerator.
Why do I need to shake the jars daily?
Shaking the jars once a day for 5 days helps redistribute the salt and juice for even preservation.
When should I add olive oil to the preserves?
Add 1/4 cup of olive oil to the jars after the initial 5-day room temperature period.
What is the purpose of adding olive oil?
Olive oil is added to enhance the flavor and help preserve the lemons during refrigeration.
How should these preserved lemons be stored?
After the initial 5 days, the jars must be stored in the refrigerator.
How long do Meyer lemon preserves last?
When kept in the refrigerator, these preserved lemons will keep for up to one year.
What dishes can I use preserved lemons in?
They are excellent in traditional Moroccan dishes, soups, stews, and salads.
Can preserved lemons be used in drinks?
Yes, they can add an unexpected depth of flavor to cocktails like Bloody Marys.
Are these suitable for Moroccan cuisine?
Absolutely, preserved lemons are a staple ingredient in many Moroccan recipes.
Can I use regular lemons instead of Meyer lemons?
While Meyer lemons are preferred for their sweetness, regular lemons can be used, though the flavor will be sharper.
What part of the preserved lemon do I use?
Typically, the rinds are the most used part, adding intense citrus flavor to dishes.
Is this recipe considered a low-fat option?
Yes, these preserves serve as a low-fat flavor enhancer for a variety of meals.
Can I give these preserved lemons as gifts?
Yes, they make wonderful and unique gifts from the kitchen for home cooks.
What happens if I don't blanch the lemons?
If you skip blanching, the rinds may remain tougher and the flavor will be less intense.
Is the salt amount flexible?
It is recommended to follow the 2/3 cup salt measurement to ensure proper preservation and safety.
Do I need special equipment for this recipe?
You only need standard kitchen tools like a large pot, mixing bowl, and canning jars.