Back to preserving – options for local are diminishing so we’ll do the odd batch of something special – there will be 3 or 4 things made in the next month or so which will be part of our late December and early January celebrations with family and friends. Todays batch is lemon confit – some of which may end up within our Turkey stuffing or a salad.
I’ve never tried to make – or eat – lemon confit before. But I am super excited and found the process a lot of fun. It’s also the super easiest batch of preserves I’ve ever made. The entire process is very fast – although a little on the pricey side (2 jars of salt for 1.5 lemons). A different sized jar (a bigger opening to fit half-slices as recommended by my recipe) may have reduced the need for salt by some degree.