Jacqueline’s Lemon Preserves: Week 3

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Hi, everyone. There isn’t too much to report this week in terms of change on the lemon preserves, but I did have thoughts and worries about the jar this week that I’d like to share. With just a week left, I feel that this is a critical stage in my lemon preserves’ life cycle.

I moved this past week, and of course my lemon preserves had to move with me. I worried about the jar being exposed to the extreme heat of the last week, amplified by being in a car, for a couple hours.


Needless to say, the lemon preserves were the first thing I brought inside, and I immediately put them in the fridge. As a side note, I was also worried about the grape jelly and strawberry jam from the Moishe House event, but they don’t need to be refrigerated and are sealed shut, ready to eat.

Plus, I need the lemon preserves to turn out well so I can work on this blog forever with recipes! But, just from looks, they seem to have been unaffected by the brief temperature shock.

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It seems that the juice has gotten even cloudier than last week, but I don’t think the amount has necessarily changed. There is a lot of lemon sediment settling both at the bottom of the jar and in between the rinds, but even when I shake the jar it seems to settle again.

If you look closely, you can see a seed nestled there in between the lemon rinds.

The other thing I’m a little confused about is that there are, in fact, seeds in the jar. I forgot about that until I took this week’s picture of the jar. This was a concern several of us had at Moishe House when creating the lemon preserves – but Abby said it was fine to leave seeds in, so I did. They will become soft and edible, I suppose. But I have accidentally eaten fresh lemon seeds before, and biting into that crunchy bitterness is not a pleasant experience.


So, yes, I am worried about how the seeds will become part one with the preserves. And there’s technically only a week left of sitting in the fridge untouched. Like I said, there haven’t been many changes in the preserves, and that worries me because I still see the full lemons.

When will it become a spreadable preserve?! Stay tuned for next week’s post, when (hopefully) the spreadable preserves come to life.

[email protected]

@jacqbh58

This blog is part of a series documenting the progress of my lemon preserves, which I created at a Moishe House Northern Virginia event.

To read the introductory post, click here.

To read Week 1, click here.

To read Week 2, click here.

To read Taste Test, click here.

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