Since this month the theme was preserves I made two preserved ingredients to use. I needed to have preserves to use, but I am not one for the whole canning thing and didn’t have a canning rig sitting around. Instead, I opted to use a freezer jam to preserve some flavors from berries and a fake Moroccan preserved lemon. Here are the recipes.
Freezer Berry jam
- 2 Cups Berries
- 1 Cup Sugar (I’ve seen recipes with up to 4 cups of sugar. Too sweet for me)
- Juice of Half a lemon
- Zest of half a lemon
- 1oz Fruit pectin
Step 1) Add two cups of berries to a sauce pan
Step 2) Mash the berries a little bit so the texture is not overly chunky.
Step 3) Over a low heat, add the sugar, lemon juice, and lemon zest.
Step 4) Stir and let the mixture come to a quick simmer to break down some of the berries.
Step 5) Allow the mixture to cool and add the fruit pectin.
Step 6) Pour into a freezer safe container and place in freezer.
Faux Moroccan Preserved Lemons
Classic Moroccan lemon preserves take at least three weeks to dessicate and cure. I had less than a week. Instead of pure salt packing, I used a bunch of lemon juice and salt to facilitate the idea here.
Step 1) Almost quarter a few lemons leaving them intact at the heel.
Step 2) Rub the interior of these lemons with a bunch of salt.
Step 3) Juice a bunch of other lemons, add more salt, and cover the lemons with the salted lemon juice.
Step 4) Let sit at room temperature until ready for use.