Preserved lemons are something I read about on a regular basis. I was tempted, but didn’t figure the husband would really use them or be willing to eat them. But then I figured they would be good in marinades, and I stumbled across a post for making preserved lemon curd. So I had to make some. I followed the instructions from Phickle, cause I was already there drooling over, I mean reading the recipes.
This is going to be one of my favorites in the middle of the winter. It tastes like strawberry lemonade in a jar. Bright and fruity and sunny. I was unable to find organic Meyer lemons this year, but the fact that I found any makes me incredibly happy. Suffice it to say they were scrubbed thoroughly before making marmalade out of them, the same as any of my non-organic citrus. At $2.99 for four lemons and $1.79 per pound of strawberries this isn’t the cheapest marmalade, but its definitely worth the cost and effort.
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