On this grey day in February, a little jar of sunshine as my preserved Meyer lemons do their thing. Preserved in salt with bay leaves from Corfu, and pink peppercorns from Kampot, Cambodia, I can’t wait to add these flavourful citrus preserves to my favourite couscous dishes, salads and sauces. And after January’s labour intensive marmalade challenge, I’m glad this one was a doddle!
Victory Canning 
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