Testing: Lemon Preserves

Making Something Great Even Better

I ordered a new cookbook from Amazon called “Smitten Kitchen Every Day” by Deb Perelman. Here’s Amazon’s description:

“Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results.”

I love unfussy meals and triumphant results, so I readily flipped through the pages immediately after receiving the book. There were so many meals that sounded delicious and flavor packed. More than one recipe called for lemon to stand out as the star flavor. I love dishes with lemon highlighted. I began to ponder how I could make a lemon-centered meal even more lemon-y without the pucker.

TraciLemon
When life gives you lemons…

Lemon preserves! Yes, the intense yet smooth taste of a preserve. The problem? I had no idea where to get them. The solution? Make them. How did I make them? Pinterest! I found a recipe on Serious Eats that seemed simple enough. I would just need three ingredients and a canning jar. (I will let you travel to their site for the recipe as I didn’t change it at all.)

The lemons were prepared quickly, needing only minor trimming and cutting. I then added sugar and salt and let them sit in the refrigerator overnight. The next day they looked so pretty! It was almost like they had been coated in a sweet glaze. The step that followed was to simply jam them into a jar with their liquid. Done, and done.

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Finally, I had to wait two weeks. This was the hardest part as I am not patient in any way. Seriously, Derek can back me up on this.

Star of the Show

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Two Weeks Later

Those who are loyal readers will know I have problems with commiting to food and drink. I love experimenting. So, when I received a new cookbook days before my lemon preserves would be ready, and there was a delicious sounding recipe which included them, I had to run with it. It was a sign! (“The Smitten Kitchen” did provide other tasty meals over the two-week waiting period though.) The meal I picked was Pasta with Summer Squash, Sardines and Lemon Preserve. My new cookbook was “Back Pocket Pasta” by Colu Henry. Here’s Amazon’s description:

“As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples—a handful of items to help you up your dinner game—give you a head start come 6pm, so you can start cooking in your head on the way home from work.”

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The recipe included a few simple ingredients that would, I hoped, highlight the extra pleasant flavor of lemon. My only holdup were the sardines. I remembered eating them from the tin when I was little. (My dad and I would try to gross out my mom with those and spray-can cheese…I know…ick.) At the time, the shock was way more important than whether I actually liked them. At 39, I couldn’t remember the actual flavor at all, so I was letting the tiny little fish creep me out a smidge.

Remembering adventure is worth it, even if it results in failure, I jumped into preparation with gusto. I also hid the tin from my family. They aren’t as adventurous as me all the time. I figured surprising them would be more than ok.

The lemon preserves themselves had turned into glossy lemons with a bit of a gelatinous texture. The peel and meat had melded into a yellow slice that could still be diced with a knife. I tasted a piece and it was lemon, salt, and sweet- a perfect balance on my palate with lemon that really lingered. I felt the first feelings of success.

The meal came together easily. The finished product was a light pasta dish perfect for springtime. The sardines added a saltiness, and the squash and lemon preserves were the stars of the show. I would make it again, and my family even encouraged it. (And this was after they were in on the “surprise”.)

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