Day 2 – Lemon Preserve Purée #homemade #lemonpreserve #curedlemon #shorts

Day two of lemon preserve puree. And after 24 hours, the lemons are looking like so. So, there’s always this liquid here, which is just basically broken down lemon that’s really salty and sugary. I’m actually going to taste it cuz I realized the amount of times that I’ve made this, I’ve never actually tasted this. Oh my god. Okay. really salty, a tiny bit of sweetness on the back, and really acidic. I don’t want to throw it away. I actually want to utilize it for something. So, I’m gonna strain all of this liquid off, and I’m going to use it for pickles because acid, salt, and sugar. Hello, pickling liquid. Okay, so container. Going to strain off all of this. We’re just going to fill up this bowl here with cold water. And we’re just going to put in all of the lemons. And what we’re going to do is we’re just going to rinse off all the excess salt and sugar here. And I’m just going to rinse this out. And all we’re going to do now is repeat the exact same process from yesterday. Am I going to dry these off? No, I’m not. So, in they go. For the sake of curiosity, I’m actually going to use a cup measurement here, which is a/4 cup, just to see how much I actually put on top because I know people are mindful sometimes being like, did I put enough? Didn’t I put enough? All right. Yeah, 1/4 cup on each layer is perfect. Now, on to the next. And layer it again. Okay. And then a few extra pieces on top. You can see how mine aren’t like perfectly laid out. They are kind of overlapping. That’s grand. Again, this does not need to be perfect. It’ll still work. Okay, that’s it, lads. Day two of lemon preserve puree done. Into the fridge and we’ll see it in 24 hours. And tomorrow, well, you’ll see what we do.