Preserved lemons

Type:  Preserves

Difficulty:  Easy

Makes:  6 x 250ml jars

Fresh from the garden:  lemons, bay leaves

Recipe source: Majura Kitchen Garden

• metric measuring spoons
• chopping boards & non-slip mats
• 1 medium knife
• scales
• bowls – 1 medium, 1 large
• juicer
• 6 x 250ml sterilised jars

• 20 lemons
• 500 g coarse kitchen salt
• 3 cinnamon sticks
• 6 bay leaves
• 1 tablespoon black peppercorns
• 6 cloves
• Lemon juice

• Set out your equipment and ingredients.
• Cut the lemons into quarters or eighths.
• Break the cinnamon sticks into smaller pieces.
• Divide the ingredients into six piles, with each pile having a sixth of each ingredient.
• Squash the ingredients from one pile into a jar, starting with a single layer of lemon pieces, then salt, some herbs and spices.  Repeat the layering until the jar is three-quarters full.
• Add a couple of tablespoon of salt to the jar and top-up the jar with lemon juice.  Seal with an airtight lid.
• Repeat with the other jars.
• Leave the jars for 6 weeks before using.