Sour lemon preserves are amazing in a variety of Mediterranean and middle eastern dishes. Really versatile, so have fun and add it to everything!
1/2 cup lemon zest from these lemons
1/2 cup rice vinegar
1 cup sugar
fruit pectin
Add 2 cups of water and all ingredients other than pectin to sauce pot and bring to a rolling boil for 5 minutes to make your syrup. Lower heat to simmer and continue to soften lemons for another 15 minutes. While mixture is cooling, add fruit pectin to gel the mixture. Can or bottle before room temperature.
This can be stored in the fridge for a month or frozen
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