1kg whole lemons
100g table salt
3 star anise
3 cinnamon quills
3 bay leaves
- Wash and dry the lemons, cut into quarters and arrange in a solid steam tray.
Sprinkle the lemons evenly with salt and add the spices.
- Place into the Steam Oven and steam at 100°C for 1 hour and 15 minutes.
- Place 4 clean 250ml preserving jars and lids inverted onto a perforated steam tray and into the Steam Oven with the lemons, steam at 100°C for 15 minutes to sterilise.
- Carefully remove the hot jars and turn right side up. Remove the lemons and using a slotted kitchen spoon divide evenly between the jars, fill the jars to the brim with the remaining liquid and secure the clean lids.
- Return the filled jars to the Steam Oven and steam for a further 10 minutes to clean and sterilise for storage.
- Wipe the jars dry with a clean cloth and store in a dry cool place until needed. If you wish to use them immediately, store in an airtight container in the refrigerator.
- Preserved lemons can also be prepared using sous-vide technique. Divide the lemons, salt and spices evenly amongst 3 small vacuum sealing bags. Seal in the
- Vacuum Sealing Drawer on vacuum setting 3, sealing setting 3. Place into the Steam Oven on a perforated steam tray and sous-vide at 100°C for 1 hour and 30 minutes. Wipe the bags dry and check for any punctures before storing in a cool dry place.
- Preserved lemons prepared with this technique will still continue to increase in tenderness over time, however unlike traditional preserved lemons, can be used immediately instead of after months of maturation.
- Use this technique to utilise lemon skins left over from juicing.
- Lemons can be substituted with limes, oranges or grapefruit however cooking times may vary slightly depending on how firm you wish the final result to be.