PRESERVED LEMONS OR LIMES

MAKES 2 X 500G JARS

1kg lemons or limes (you may need extra for juicing, if your citrus is dry. The very juicy lemons or limes don’t need any extra juice)

200g salt

2 bay leaves

2 tsp whole black peppercorns

2 tsp allspice berries

2 cinnamon quills

8 cloves

4 dried chillies

To sterilise jars, give them and the lids a soapy hot wash and a good rinse, or put them through the dishwasher. Put jars into a low oven (110°C) for 15 minutes. Boil the lids for 5 minutes in a small saucepan, then air dry.

Cut fruit into quarters (halves if very small). Put 1 tbs (20g) salt into the bottom of each jar. Put a few layers of lemon or lime segments into the jar, pressing down on the skin as you go to release the juices.

Sprinkle another layer of salt. Then add another layer of segments. Slide spices into the side of each jar. Repeat the lemon or lime layers and salt sprinkling until jar is full. Remember to keep pushing down as you go.

The fruit needs to be entirely covered in juice. If your fruit hasn’t released enough of its own juices, squeeze a few extra lemons or limes and pour juice over to cover.

Leave 1cm of space between the top of the fruit and the lid. You don’t want the salty fruit touching the top of the lid. Wipe the rim of the jar with paper towel to remove excess salt. Seal and let sit in a cool dark place for 6 weeks.

You know your lemons or limes will be preserved when the salt has completely dissolved into a gel like liquid. Once opened, store in the fridge for up to

1 year.