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Why buy expensive preserved lemons when you can make your own?
Scrub and dry the lemons. Cut them in half then cut them into wedges not cutting all the way through the bottom of the lemon. Take a spoon full of salt and pack it into the cut parts of the lemon. Transfer to a clean glass quart-sized canning jar, making sure to really pack them in. Add more salt as you go, using all of the salt. Add lemon juice to cover all the lemons. Cover the jar with the lid (not metal) and ring and seal it tightly. Let the lemons stand at room temperature seven days. Shake jar every so often to redistribute salt and juice. Store covered and chilled for up to six months.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!