I took away quite a few nuggets of knowledge while out at Sarah’s property in Sonoma. Following our tea, we changed into comfy attire, picked Meyer lemons from her trees, and Sarah shared with me how simple lemon preserving really is. Basically just add salt and wait a few weeks! Lemon preserve is great to have on hand to make salad dressings with or add a tanginess to any dish… really the possibilities goes on!
Simply, wash and quarter the lemons (keeping the peels on), open them up a little and pack into canning jars with ample salt. You can’t really add too much salt. Some like to season with peppercorns or a bay leaf–you can get creative with whatever dishes you may want to serve the lemon preserve with! Fill the jar with fresh squeezed lemon juice, seal and store in a cool dry place. You’ll want to store for at least a week or two. So simple! Let me know if you make any soon!
Meyer lemons are ideal for preserving. My favorite! I have lemon water every morning and will make a glass throughout the day. I could / do eat slices of Meyer lemons all day long.
The most idyllic porch setting!
Basket | Elsie Green. Bandana | Ozma of California.
Sarah’s property really had the best energy… I didn’t want to leave.
Photography | Stephanie Russo