Preserving lemons (and limes) is an easy way to put that extra citrus to use.  The fruit ferments in salty brine of its own juice, salt and spices at room temperature for one month.  After one month passes the jars can be moved to the fridge to stop the fermentation process. The entire lemon (skin, pith, and flesh) will now be soft & completely edible.

Jam making is so easy and so worth the simple efforts, it will literally take an hour or two out of your day and you’ll have tasty jams and jellies that last for months.  You’re in control of what goes into this, I always cut the amount of sugar in half to better taste the fruit.

This recipe was followed straight from the Ball Complete Book of Home Preserving.

Try it out.

• 2 cups crushed strawberries
• 2 cups chopped rhubarb
• juice of 1 lemon
• 1 package of pectin
• 2 1/2 cups of sugar

• prepare canner, jars and lids
• in a saucepan combine fruit and lemon juice, reduce fruit over medium high heat until rhubarb breaks down
• whisk in pectin, dissolve
• add all sugar at once, dissolve, return to a rolling boil stirring for 1 minute
• laddle into jars leaving 1/4″ head space, screw on lid and band just finger tight
• process jars for 10 minutes in canner, check seal, cool, store, enjoy

Brooklyn Kitchen has all your canning supplies & pectin to get started!

]]> http://www.thesaltedcod.com/an-enjoyable-breakfast/feed/ 1