Sometimes lemon trees and shrubs have sharp spiky thorns, so wear protective clothing and gloves. [5] X Research source If you have a very tall tree, use a lemon picker. [6] X Research source Or, better yet, grab a friend and get two lemon pickers (or more).
This is an important step if you have a large supply of hand-picked lemons. Separate them into two bags, or bowls. If you have help, have one person wash one group while you wash another, discarding any lemons that appear moldy or infected. Pat the lemons dry or let them air dry in an area with good air circulation, because they can start to rot if they sit in water too long.
Lemons last longer in a plastic bag in the refrigerator, nearly four times as long as being left out at room temperature. [8] X Research source
Blemishes are not always terrible, but if you are going to be making something like jelly and or sugared lemon, you’d probably not want to eat an unsightly dark spot on a piece of lemon, so it’s best to just dispose of them. If you want, juice the cut lemons right away. See Making and Freezing Lemon Juice, below.
Use the remaining lemon fruit for juice. See Making and Freezing Lemon Juice, below. Save the pith for pectin by freezing in a plastic bag. [19] X Research source
The volume will change depending on the size of mason jar you are using.
Note the date and label the mason jar.
Really, put on the gloves! You’ve heard the saying “Squeezing lemon juice on a paper cut”? That’s exactly as painful as it sounds, plus the citric acid really does eat away at the skin.
You can either use a sharp potato peeler for large ribbons of zest for use in cocktails or to infuse olive oil or a citrus zester for smaller pieces of zest for use in cooking and baking. [25] X Research source
Use either a double or triple layer of cheesecloth over a measuring cup, or a fine metal mesh strainer.
These leftover fibrous parts are chock full of pectin, which is what makes jelly jelly-like, so use them instead of buying packaged pectin at the store for making jellies. [28] X Research source Store pith in the freezer in a plastic bag or plastic storage container, if you are not making jelly or preserves now. [29] X Research source
For a useful lemonade variation, heat lemon juice and sugar (to taste) over a medium flame until sugar is dissolved. Let cool to room temperature and then pour into ice cube trays for easy lemonade ice cubes that won’t dilute your lemonade.
