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Monday 09 November 2026 04:40:00 GMT
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🍯🍋The viral “Honey Lemon Preserve” recipe: Ingredients 4 Meyer lemons or 8 small regular lemons 1.5 cups honey 3 Tbsps coarse salt A 1-quart glass jar  Instructions 1. Scrub lemons with a bit of water and coarse salt for a few minutes. 2. Rinse lemons with cold water. 3. Thoroughly dry clean lemons with a towel. 4. Cut off the ends. 5. Thinly slice the lemons and remove all seeds. 6. In a clean glass jar, layer 1 to 2 tablespoons of honey, then 2-3 slices of lemon, and repeat until the jar is full. Make sure every slice of lemon is fully covered with honey. 7. Close the jar and store it in the fridge right away. 8. During the first week, turn the jar twice daily to fully incorporate the honey with the lemons. (The lemon slices will float to the top; turning the jar will help ensure the top slices exposed to air are fully covered by honey. This helps prevent mold.) Optional: press down the lemon slices with a fermentation weight instead. 9. It’s ready to enjoy in 2 days, but I recommend waiting 2 weeks. The jar will last at least a few months in the fridge. Notes: - Best honey to use: Raw, local organic honey - Best lemons to use: Ripe organic Meyer lemons - Optional: I prefer storing it in the fridge right after making it, but you can also leave it at room temperature to ferment for 1 or 2 days before storing it in the fridge. - It’s normal for the honey and lemon juice to infuse and become a delicious, thinner syrup. - After a few months, the honey lemon may gently ferment in the fridge and become boozy. - It’s not required but ideal to sterilize the glass jar in advance.  - While preparing the preserve, make sure hands, knife, cutting board, utensils, and counter space are all clean, completely dry, and free of grease. #lemon #lemons #honey #rawhoney #lemontea #healthyrecipe #immunebooster #naturalremedies
🍯🍋The viral “Honey Lemon Preserve” recipe: Ingredients 4 Meyer lemons or 8 small regular lemons 1.5 cups honey 3 Tbsps coarse salt A 1-quart glass jar Instructions 1. Scrub lemons with a bit of water and coarse salt for a few minutes. 2. Rinse lemons with cold water. 3. Thoroughly dry clean lemons with a towel. 4. Cut off the ends. 5. Thinly slice the lemons and remove all seeds. 6. In a clean glass jar, layer 1 to 2 tablespoons of honey, then 2-3 slices of lemon, and repeat until the jar is full. Make sure every slice of lemon is fully covered with honey. 7. Close the jar and store it in the fridge right away. 8. During the first week, turn the jar twice daily to fully incorporate the honey with the lemons. (The lemon slices will float to the top; turning the jar will help ensure the top slices exposed to air are fully covered by honey. This helps prevent mold.) Optional: press down the lemon slices with a fermentation weight instead. 9. It’s ready to enjoy in 2 days, but I recommend waiting 2 weeks. The jar will last at least a few months in the fridge. Notes: - Best honey to use: Raw, local organic honey - Best lemons to use: Ripe organic Meyer lemons - Optional: I prefer storing it in the fridge right after making it, but you can also leave it at room temperature to ferment for 1 or 2 days before storing it in the fridge. - It’s normal for the honey and lemon juice to infuse and become a delicious, thinner syrup. - After a few months, the honey lemon may gently ferment in the fridge and become boozy. - It’s not required but ideal to sterilize the glass jar in advance. - While preparing the preserve, make sure hands, knife, cutting board, utensils, and counter space are all clean, completely dry, and free of grease. #lemon #lemons #honey #rawhoney #lemontea #healthyrecipe #immunebooster #naturalremedies

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