5 Simple Methods to Preserve Lemons

If you've tried tagine, the North African dish, you've likely tasted preserved lemons. Or perhaps you've sampled pickled lemons at an Indian restaurant, where they're prepared with aromatic spices.

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Preserved lemons are gradually making their way into American cuisine. Beyond their culinary uses, preserving lemons offers a wonderful way to enjoy them throughout the year.

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Also read: Can Seasonal Produce Combat Climate Change?

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Here's how to preserve lemons using basic ingredients and simple techniques:

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Preserving Lemons in Salt

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Salt-preserved lemons are a traditional fermented food that's gaining popularity in American cooking. The process is straightforward: you pack lemons in salt and let them age, allowing lactic acid bacteria to transform their texture and flavor. The preservation takes at least 3 weeks until the peels soften, and the lemons can last 6+ months when stored properly. Try to use organic lemons since you'll be eating the peel, and keep the jar lid loose to let fermentation gases escape.

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How to preserve lemons in salt→

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Freezing Lemons

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You can preserve lemons by freezing them whole, sliced, as juice, or as zest. While frozen lemon juice in ice cube trays and separate zest storage are the most practical approaches, you can also freeze whole lemons and grate them frozen. These frozen lemons work great in recipes, from simple weeknight dishes like lemon pepper chicken to more elaborate preparations like lemon pound cake that you can freeze for later use.

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How to preserve lemons by freezing→

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Also read: Why Local and Seasonal Eating Matters

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Canning Lemon Juice

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Home-canned lemon juice offers a shelf-stable alternative to freezing and is pretty straightforward to make. You'll need to juice your lemons, strain the juice, bring it to a boil, and then water bath can it for 5 minutes with proper headspace. As a reference point, about 5 small lemons fill a half-pint jar. You can also make canned lemonade concentrate — simply mix it with seltzer water for a quick, refreshing summer drink.

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How to preserve lemons by canning→

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Making Lemon Jam, Jelly or Marmalade

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To make lemon jam, start by removing the peels and mixing lemon juice with sugar and pectin. For a chunkier texture, use unfiltered juice with pulp. A 1:1 ratio of sugar to lemon pulp cooked to 220°F will work, though it may produce an overly sweet and thin jam. Try experimenting with less sugar and cooking it longer. You can also try the marmalade that includes lemon zest or peel pieces. This adds a pleasant bitter note and more texture, giving it much more character than regular jam. Once you've made either preserve, can it with 1/4 inch headspace and process in a water bath for 5 minutes.

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How to preserve lemons by making lemon jam→

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Turning Lemons into Limoncello

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Limoncello or Lemoncello is a traditional Italian liqueur made by infusing lemon zest in vodka or another neutral spirit. After letting it infuse for several weeks, you strain out the zest and add simple syrup to create a sweet, lemony drink. You can store it in your freezer and serve it ice-cold in a small glass or use it as a mixer in cocktails.

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