i use lemon confit (cured in salt) and lemon syrup (cured in sugar) a lot. these lemon preserves are easy to make and very useful in cooking. lemon confit is like magic confetti. a little bit of lemon confit kicks up a plain dish a notch and gives a luxurious taste upgrade. it can be added to any dishes like salads, fish, and pasta. lemon syrup is great for baking, making hot/cold drinks, soy dipping sauce, and salad dressing.
lemon confit & lemon syrup - part i
ingredients:
for lemon confit:
(3) medium large lemons (approx. 1 lb.)
(2) cups kosher salt (approx. 1 lb.)
- approx. lemon to salt ratio = 1 : 1 (by weight)
- use (1) 32 oz. wide mouth canning jar
for lemon syrup:
(3) medium large lemons (approx. 1 lb.)
(2) cups granulated sugar (approx. 1 lb.)
- approx. lemon to sugar ratio = 1 : 1 (by weight)
- use (1) 32 oz. wide mouth canning jar
directions:
1. scrub and wash lemons thoroughly under hot running water (to remove any wax coating).
for lemon confit:
2. cut lemons into quarters lengthwise.
3. pour a layer of kosher salt into the bottom of a sterilized canning jar.
4. coat lemon quarters with salt, pack them into the jar and cover with salt.
5. tightly close the lid and store in the refrigerator for at least 4 weeks.
- will post how to prepare the confit when mine is ready in 4 weeks!
for lemon syrup:
2. cut lemons into thin round slices.
3. pour a layer of sugar into the bottom of a sterilized canning jar.
4. coat lemon slices with sugar, pack them into the jar and cover with sugar.
5. tightly close the lid and store in the refrigerator for about 1 week or until sugar is completely dissolved.
yield: (1) 32 oz. jar of lemon confit / (1) 32 oz. jar of lemon syrup.