Tuesday, March 31, 2009


Well, the job is done, and it took no time at all. I have six of these little bottles which will see us out until the next crop is ready. If you'd like the recipe - here it is !


250g coarse or sea salt
6-8 lemons scrubbed and cut into quarters
1 bay leaf, 2-3 cloves, 1 stick of cinnamon (for each bottle)
some extra lemon juice
6 small glass ja
rs, with metal lids, (sterilised by boiling in large container for 20 mins)

Place the lemons in a large plastic mixing bowl, cover with salt, and massage the fruit firmly pressing out a lot of the juice as you go.
Put a spoonful of salt into the jars, then pack the lemons, skin side out, inserting the bay leaves, cloves etc. as you fill the jars. Press down hard on the fruit to release the juice, then spoon the residual salt and lemon juce from the bowl to top up the jars. Wipe the neck of the bottles with a damp cloth to remove salt residue, then screw the tops on firmly.
Store in pantry for about 6 weeks, turning them upside down a couple of times to distribute the salt.
Once opened, refrigerate....they seem to keep for ages...if they last that long.

ps. Only use the peel....(toss the flesh into the scrap bin for the compost), and rinse well before chopping finely and adding to your dishes. Enjoy !

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running thread said...

They look wonderful. I need to do some more... but our lemon tree is not looking the best at the moment. Perhaps next year. Bottling is a simple and rewarding pleasure.

Add a tiny dice of moroccan lemon to cous cous along with some cummin and fresh coriander. Serve with BBQ lamb chops or backstrap. Delish

Lah La said...

I'd love to use your Moroccan Lemons in my word salad.


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