Preserved Meyer Lemon Recipe with Exact Measurements

Preserved Lemons

Preserved Meyer Lemon Recipe

Meyer lemon Cluster

Preserved lemons are a staple in Moroccan and sometime other African cuisines. They are preserved to use in tangines, soups and stews, to impart their mellow lemon flavor.

With an abundance of homegrown Meyer lemons, I set off during the holidays to preserve some for myself however, finding a recipe for preserving lemons with exact measurements proved to be difficult.

In my search, I found recipes that varied from 1 tablespoon sea salt per lemon, while others called for 1 teaspoon. One heirloom recipe was so vague I was left wondering what the writer was thinking. The instruction said…just “toss in some salt!” I was frustrated with such a wide measurement variable, concerned the recipe would be either unsafe to consume, or so overly salted, it would be inedible. 

When trying to recreate a recipe for my readers food safety is paramount, especially when preserving. I spent several weeks researching a variety of preserved lemon methods before trying my hand at the recipe. After some trial and error, I finally came up with exact measurements for preserving lemons in a safe way, and that also produce a tasty result. 

I made several batches using different varieties and measurements of sea salt(s) to test for flavor. I also made the addition of spices and hot chili’s to another batch that produced a delicious, spicy-tangy preserved lemon. The different varieties of sea salt didn’t make a difference in flavor however, the darker varieties altered the color of the fruit and juice.

The reward of preserving lemons is well worth the wait. I’ve used my Preserved Meyer lemons is a variety of delicious recipes over the past few months, here are two of my favorites thus far. Stay tuned, I’ll be sharing both recipes here on the blog. 

Warm Macaroni Salad with Preserved lemon

Warm Preserved Lemon & Curry Macaroni Salad with Marinated Artichokes and Turmeric

Moroccan Chicken

Moroccan Chicken with Preserved Meyer Lemons and Kalamata Olives

Preserved Lemons
Preserved lemon recipe with exact measurements
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  1. 1 dozen Meyer lemons (or other variety)
  2. 12 tablespoons sea salt, divided
  3. 1/2 cup fresh squeezed or bottled lemon juice, if necessary
  1. 1 quart canning jar(s) with rims and lids
  2. Wash lemons in cool water to remove dirt and impurities
  3. Sterilize jar in boiling water bath for 15 minutes before using.
  4. Slice both the stem and bottom end off lemons. Starting at one end, cut the lemons in half lengthwise, but stop about 1/2 an inch before you reach the bottom. Repeat the cut perpendicularly so you have cut each lemon lengthwise in a "X" formation, but not all the way through; they should still be attached at the bottom, about 1/2 an inch.
  5. If you are using several smaller jars, lemons can be fully quartered
  6. Gently open each lemon with fingers
  7. Spoon in 1/2 tablespoon (2 teaspoons) sea salt for each lemon
  8. Place three or four lemons in the jar and press with muddler to release juices. A wooden spoon can be used for this step
  9. Continue this process until all lemons are salted and juiced
  10. Be sure the fruit is totally covered with their juices. Add more fresh squeezed or bottled lemon juice if necessary
  11. Fill jar to the brim leaving about 1/4 inch head space and seal tightly
  12. Allow jar to rest at room temperature for 2 weeks before using
  13. Lemons will last for up to 1 year if kept in a cool place and can be stored in the refrigerated after resting at room temperature for 2 months.
To use
  1. Remove one or two lemons from the jar depending on what your recipe calls for.
  2. If the juice in the jar gets low, add enough bottled or fresh squeezed lemon juice to cover the fruit. Replace lid and return jar to resting place
  3. Rinse lemon in cool water and remove flesh. Some people use the flesh however, I don't care for the texture
  4. Once the peel is rinsed and flesh has been removed, slice or chop the the peel and use in salads, soups and stews. The peel can also be used in cocktails
  1. The flavor of preserved lemons enhances over time and can be embellished by adding spices and or hot peppers. I generally make one batch with just salt and another with a combinations of spices. Black peppercorns, whole clove, thai chili, coriander seeds etc.
At Home with Rebecka
Spices Preserved Lemon

Step 1

Step 2

Step 3

Preserved lemon and spices

I would love to hear about your experiences making Preserved Lemons. Please feel free to share!

Mứt Tắc Preserved Kumquats, Vietnamese Candied Kumquats,

Mứt Tắc (Candied Kumquats) Kumquats, Preserved Kumquats, Vietnamese Candied Kumquats,

Mứt Tắc (Candied Kumquats), are commonly made during the Vietnamese Lunar New Year; lending their sweetness and bright happy color, their flower shape symbolize good luck and prosperity. 

Parting from the New Years tradition, I decided to make this delightful recipe just a few weeks ago. The kumquat harvest in California was so bountiful this year, I  put up 20 jars of kumquat jelly, and still had enough fruit to make the tiny morsels. Served with a hot cup of tea, they’re packed with a delicious sweet, citrus flavor, and offer up a big dose of vitamin C in every bite. Their tart, citrus flavor also lends itself to more savory dishes featuring pork, and duck as well as, their syrupy juice, to flavor cocktails, and tossed into salads as a chewy, sweet bite. 

I’ve adapted the Mứt Tắc (Candied Kumquats) recipe from two sources, Spices of Life  and The Kitchen. Both recipes are time-consuming but The Kitchen uses fewer steps in their version. I’ve followed the pickling steps from Spices of Life, as I’m familiar with preserving with Mrs. Wages Pickling Lime, and it’s the more traditional method of preparation; the result is well worth the effort. 

Kumquats, Preserved Kumquats, Vietnamese Candied Kumquats,

Kumquat are native to South-Eastern China but grown in many parts of the world. These varieties are most commonly grown for their fruit: Marumi kumquat, is known for its pleasant flavor and round. The Nagami kumquat (featured in this recipe) is more oval-shaped and the most common variety grown inside the United States. The Meiwa kumquat is round, and larger than the other varieties. Surprisingly, the skin is packed with sweetness, so eating the entire fruit is recommended. Kumquats, Preserved Kumquats, Vietnamese Candied Kumquats,

Mứt Tắc (Candied Kumquats) 
Yields 8
Vietnamese Candied Kumquats
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
  1. 9 cups kumquats
  2. 3 cups sugar
  3. 1 tablespoon pickling lime (Mrs. Wages)
  4. 1/4 cup bottled lemon juice
  5. 12 cups water
  6. 1 teaspoon salt
  1. In a large colander, rinse kumquats in cold water
  2. In another bowl combine 6 cups water with 1 tablespoon Mrs Wages Pickling Lime
  3. Place kumquats in a large pickle jug or bowl, pour pickling lime liquid over fruit and toss with a large spoon, cover and rest at room temperature for up to 4 hours or overnight
  4. Scoop whole fruit out from the pickling liquid into colander, and rinse in cold water
  5. Using a sharp pairing knife, slice 6-8 eyelets into the sides of kumquats making sure to leave the top and bottom of fruit intake.
  6. Remove as many seeds as possible by gently squeezing the cut fruit, a toothpick or sharp object is useful when trying to fish out the seeds however, don't' worry if you don't get all the seeds out, they will loosen up during the cooking process.
  7. Add salt to leftover pickling liquid, stir to combine
  8. Return cut fruit to the pickling liquid, add more water to cover fruit, cover with plastic wrap and rest overnight at room temperature
  1. Remove fruit from pickling liquid, and discard liquid, gently toss fruit under cold water and rinse for 3-5 minutes
  2. In a large stock pot combine sugar, bottled lemon juice and fruit, heat to medium high, stirring until sugar dissolves, bring to a boil, stirring occasionally
  3. Reduce heat to medium and cook until liquid is almost absorbed, takes 45 - 50 minutes.
  4. Remove individual fruit to a parchment lined cookie sheet, press the tops of the fruit with your finger until they resemble a flower shape, allow them to rest and air dry for up to 24 hours
  5. Keep fruit in canning jars or covered container for up to 3 months in the refrigerator
  1. Syrup can be pour over fruit and stored in jars to create a softer version.
Adapted from The Spices of Life
At Home with Rebecka

Kumquats, Preserved Kumquats, Vietnamese Candied Kumquats,

Kumquats, Preserved Kumquats, Vietnamese Candied Kumquats,

Kumquats, Preserved Kumquats, Vietnamese Candied Kumquats,

Kumquats, Preserved Kumquats, Vietnamese Candied Kumquats,

You might also like:

COTS n QUATS Marmalade with Madagascar Vanilla Bean & Morbier Cheese (Apricot and Kumquat Jam)




Kumquat Jelly Recipe-Canning

Kumquat Jelly

This weeks bounty comes from my neighbor’s backyard and has me canning kumquat jelly. The tree was so full of fruit I was able to pick 10 pounds of kumquat to make this rich, amber-colored jelly as well as, two more recipes: Kumquat Pepper Jelly, and Vietnamese Candied kumquat, traditionally served at the Vietnamese Lunar New Year. I will be adding links to recipes for both over the next few days. 

What to expect when eating a kumquat:

The small fruit is super tart and very juicy, and sure to send your face into a pucker. Surprisingly, the skin is packed with sweetness, so eating the entire fruit is recommended. Simply, roll or squeeze the fruit gently before eating, to unify the flavors of the sweet thin rind with the tart flesh. 

kumquat are native to South-Eastern China but grown in many parts of the world. These varieties are most commonly grown for their fruit: Marumi kumquat, is known for its pleasant flavor and round. The Nagami kumquat (featured in this recipe) is more oval-shaped and the most common variety grown inside the United States. The Meiwa kumquat is round, and larger than the other varieties. 

Health Benefits of Kumquats:

  • Its peel is rich in many essential oils, antioxidants, and fiber. 100 g whole kumquats give 6.7 g or 17% of daily recommended levels of fiber that is composed of tannins, pectin, hemicellulose, and other non-starch polysaccharides (NSP).
  • Fresh kumquats are packed with many health benefiting poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, zea-xanthin, tannins…etc. Kumquat peel composes many important essential oils, including limonene, pinene, a-bergamotene, caryophyllene, a-humulene, and a-muurolene. Together, these compounds impart special citrus aroma to the fruit.
  • Further, fresh fruits contain adequate levels of some of the anti-oxidant vitamins such as vitamin A, C and E. Altogether, these phytochemical compounds in kumquat fruit help scavenge harmful oxygen derived free radicals from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections.
  • As in oranges, kumquats also very rich in vitamin C. 100 g fruit provides 47.9 or 73% of RDA (Recommended daily allowances). Vitamin-C is one of the powerful natural antioxidant which has many essential biological roles to play such as collagen synthesis and wound healing. This vitamin has antiviral and anti-cancer activities, and helps prevent neurodegenerative diseases, arthritis, diabetes…etc by removing oxidant free-radicals from the body. Furthermore, vitamin C facilitates iron absorption in the food.
  • Kumquat has good levels of B-complex group of vitamins such as thiamine, niacin, pyridoxine, folate, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, protein, and fats. SOURCE: Nutrition and You

Kumquat Jelly
Yields 6
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Prep Time
20 min
Prep Time
20 min
  1. 8 cups fresh kumquats cut in half
  2. 1/4 cup bottled lemon juice
  3. 4 cups water
  4. 3 packages liquid pectin
  5. 4 cups sugar
  1. Wash kumquats with water, cut in half
  2. In a large stock pot, combine kumquats, sugar, lemon juice and water
  3. Over medium high heat, bring to a boil, reduce heat to medium, continue cooking for 1-2 hours stirring occasionally
  4. Place a fine sieve over a large bowl and strain liquid from solids, pressing fruit to extract as much liquid as possible
  5. Return liquid to stock pot and bring to a boil
  6. Add pectin and process 2 minutes at a full boil, turn off heat and skim foam
  7. Repeat this process twice more, processing 2 minutes then skimming foam both times
  8. Do a gel test by placing a small amount of jelly on a cold plate, wait about 1 minutes then draw your finger through the jelly, if the jelly keeps its shape it it ready to go. If the gel does not set, process at a full boil for an additional 2 minutes, skim foam and test again.
  9. Ladle hot liquid into sterilized jars leaving 1/4 inch head space, wipe rims with a clean damp cloth, place lids and rims on jars and process in a water bath for 10 minutes
  10. Allow jars to cool
  1. For detailed information about canning safty visit the National Center for Home Food Preservation
At Home with Rebecka

Enjoy this tart-sweet jelly smeared over a toasted English muffin or if you like a more savory application; heat a jar in the microwave for 1 minute, stir and pour over a flaky piece of fresh halibut. Stay tuned for my kumquat pepper jelly and Vietnamese Candied kumquat recipes. 

California Kumquat Jelly

San Francisco Flower and Garden Show…the Final Countdown #sfgardenshow2015

San Francisco Flower & Garden Show


We’re on the final countdown to my presentation at this years San Francisco Flower and Garden Show, “Making Heirloom Jams with Garden Petals.”

I’ll be sharing step-by-step instructions for canning rose petals into jelly and working with a variety of other garden petals. I will also share some fun facts regarding the distinct flavor profiles of rose petals base on color varietals as well as cooking with dried buds and blooms verses fresh picked petals. 

You can find me at the Kitchen Garden Stage, March 19, 2015 at 3PM. For more information about this years event visit the San Francisco Flower and Garden Show Facebook Page, or SF Garden Show. You won’t want to miss this one!! 



Canning-Meyer Lemon Curd


My lemon tree is prolific this year, yielding over six bushels of stunning Meyer lemons, since December. I’m counting my blessings to live in a climate that’s conducive to growing citrus. These backyard beauties have kept me busy the past few months with a list of scrumptious recipes…lemon tart, habanero lemon jelly,  lemon icing, lemon cookies, canned lemon juice, lemon marmalade, and a whole slew of other lemon recipes. 

I’ve put off canning curd before due to food safety issues related to the recipe. The recipe calls for butter and in home canning, 98% of the time, that’s a no, no. Butter (fats and dairy) go rancid and develop bacteria if left in a jar unrefrigerated. Rest assured,  I researched the recipe at the National Center for Home Food Preservation to find this “Tested” recipe. The recipe is safe for food consumption not to mention, the flavor and creamy texture will knock you out! Despite assurances, I still keep my jars of canned lemon curd in the refrigerator however, the stuff’s never around long enough to go bad. 

Meyer Lemon Curd
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 2 1/2 cups sugar (super fine), optional
  2. 1/2 cup lemon zest (freshly zested), optional
  3. 1 cup bottled lemon juice ( I used 1/2 cup fresh squeezed meyer lemon juice and 1/2 cup bottled, make at your own risk and be sure to refrigerate after canning)
  4. 3/4 cup unsalted butter. chilled, cut into approximately 3/4 " pieces
  5. 7 large egg yolks
  6. 4 large whole eggs
  1. Wash jars, rims and lids according to manufacturer's instructions. Sterilize clean jars in a large stock pot or professional water canner. Place jars in pot and and cover with water, boil jars for 15 minutes. Leave in pot over medium heat until ready to use.
  2. Heat a separate water canner with enough water to cover filled jars by 1 -2 inches. Heat water to 180 degrees F. by the time jars are ready to be added for processing. Use food thermometer to monitor heat.
  1. Do not heat the water in the canner to more than 180 degrees F. before jars are added. If the water in the canner is too hot when the jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added in expected to be 25-30 minutes for processing lemon curd. Process time starts after the water in the canner comes to a full boil over the tops of the filled jars.
  2. If using lemon zest: Combine lemon zest and sugar and set aside for about 30 minutes to allow flavors to meld
  3. Heat water in the bottom of a double boiler until a gentle boil. The water should not boil vigorously or touch the bottom of the top of the double boiler pan in which the lemon curd is to be cooked. Hot steam is sufficient for the cooking process to occur.
  4. In the top of the double boiler, on the counter away from the heat, whisk egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
  5. Place the top of the double boiler over boiling water in the bottom of the pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches 170 degrees F. Use food thermometer to monitor heat
  6. Remove double boiler pan from heat and place on a heat protected surface. Continue to gently stir until curd thickens (about 5 minutes). Strain curd through a mess strainer into a clean stainless steel or glass bow; discard zest
  7. Fill hot curd into cleaned half-pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a clean damp cloth or paper towel; apply two-piece metal canning lids.
  8. Place filled jars into 180 degree water bath, be sure water is over the tops of jars, when water has come to a full rolling boil, process jars for 15 minutes.
  9. Remove jars from canner and allow to cool on a dry kitchen towel, store in a cool dry place for up to 3 months
  1. For best quality, use lemon curd within 3-4 months. Discoloration may occur over time, discard contents anytime visual changes occur.
  2. Processed curd can be frozen for up to 1 year without quality changes when thawed.
  3. Yields: 3-4 half-pint jars
Adapted from National Center for Home Food Preservation
At Home with Rebecka


   You might also like…Paleo Lemon Curd. To see the recipe click the photo Lemon Curd

♥French Crepes with Persimmon Butter for Your Special Valentine♥


Surprise your sweetheart this Valentine’s Day with a decadent and delicious breakfast. French crepes slathered in homemade persimmon butter; seriously, this just might just be the best breakfast you’ve ever tasted. Click this LINK for canning persimmon butter recipes.

French Crepes with Persimmon Butter
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
French Crepes
  1. 2 eggs
  2. 1 cup milk
  3. 1 cup flour
  4. pinch salt
  5. 2 tablespoons butter for sauté pan
Directions for the Crepes
  1. Mix first 4 ingredients together in a medium mixing bowl until smooth, batter should be very runny, add additional milk if batter is too thick
  2. Heat 1/2 teaspoon butter in a non-stick saute pan over medium high heat
  3. Pour 1/4 cup batter into hot pan, swirling pan to evenly distribute batter over the bottom of the pan
  4. Cook over medium high heat until edges begin to turn up
  5. Flip the crepe over and cook the other side, about 2 minutes each side
  6. Continue this process until all batter is gone, recipes makes about 6 crepes
Ingredients and Directions for the Persimmon Butter
  1. 5 peeled and cubed persimmons
  2. 1 teaspoon bottled lemon juice
  3. 1/4 cup water
  4. Sugar to taste, optional
  5. 1 Cinnamon stick, optional
  6. Instructions
  7. Peel, hull and cube persimmons
  8. In a large heavy bottom stock pot, combine fruit and lemon juice
  9. Cook over medium heat allowing fruit to soften and release juices, about 20 minutes
  10. Taste for sweetness, add sugar to taste if necessary
  11. Remove from heat
  12. With a potato masher or using an immersion blender, blend until consistency is smooth like Butter, it should resemble thick applesauce
  13. Pour hot persimmon butter over cooked crepes
  1. Serve with a dollop of sour cream and powder sugar, ENJOY!
At Home with Rebecka



crepes w persimmon butter



Crepe w persimmon butter