Lemons, lemons, lemons

 Hello, everyone.

The homestead has a lemon tree--"Valley lemon" aka Meyer lemon. It is a mature tree and produces a lot of lemons.

Besides filling every available container with lemon juice for freezing, we are trying out various recipes.

There has been a batch of lemon marmelade made. (DH's very first time to make this.) It came out very well.

And we are making a jar of spiced preserved lemons. (Yes, he used a quart-sized jar. We're going to have to eat a lot of bits of lemon in a few weeks!) This is our first time with this, but it's basically a salt preservation and should be fairly straightforward.

There was a batch of lemon jelly tried, but we have concluded that the recipe he found online was not correct--probably didn't have enough sugar, plus the peels were not to be boiled with the juice to extract the natural pectin. The taste is good but the jelly refused to gel. 

We also found a tasty lemon pasta recipe, added a can of tuna (the good kind, canned in olive oil) to the sauce before stirring in the pasta. It was good, and it used up the juice of half a lemon and the zest of the lemon too.