You only eat the skin of pre­served lemons.

The Northern Advocate - - Bite -


■ 350g red onions, diced

■ 350ml red wine vine­gar

■ 1 cup sugar

■ 1kg red plums

■ 70g pre­served lemons (skin only), diced

■ 1 Tbsp each: ground mixed spice, grated root ginger


Place the onions, vine­gar and sugar in a large saucepan. Bring to the boil and sim­mer for about 15 min­utes or un­til the onions are soft.

Mean­while, halve, stone and chop the plums. Add to the saucepan with the diced lemon skins, mixed spice and ginger. Sim­mer on low heat for about 40 min­utes, un­til thick.

Pour into hot ster­ilised jars right to the top. Seal while hot. Makes about 5 cups.

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