HOW TO MAKE LEMON SQUASH
They’re fanciful and fun to look at, says
LEMON SQUASH
Use organic, unwaxed lemons when possible, or scrub conventional lemons, as the rind is integral to the recipe. If you use Meyer lemons, the squash will have a slight floral note. To zest the fruit, you can use a channel knife, a.k.a. a citrus stripper, which has a U-shaped blade to create long, thin strips of citrus zest. If you’re going to can the squash you’ll need clean jars and rings, and new lids.
INGREDIENTS
METHOD
Use a vegetable peeler or channel knife to zest 4 of the lemons.
Bring the water to a boil in a large, wide pot over high heat, then add all the lemons, including the zested ones, and the strips of lemon peel.
Cook for 2 minutes, then transfer the lemons to a bowl to cool.
Reserve 2 cups of the lemon cooking water and the boiled strips of lemon peel in a separate medium saucepan.
When the lemons are cool enough to handle, cut them in half, then juice them into a large liquid measuring cup, straining and discarding the pulp, seeds and spent lemon halves. The yield should be 1 to 1 1/2 cups.
Add the sugar to the lemon cooking water and lemon peels in the saucepan; bring to a boil over high heat; cook for 5 minutes, then remove from the heat.
Discard the lemon peels, or reserve them for candying. Stir in the fresh lemon juice until well incorporated.
Fill the jars, leaving a 1/4-inch head space. Wipe the jar rims well and place the lids and rings, tightening until just secure. Process for 10 minutes in a boiling-water bath, starting timing from the moment the water returns to a boil.
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