Making the most of a seasonal Bush Lemon glut

What you need:

Sterilised glass jars (preferably with wide mouth & airtight) 

Large lemons juiced (about 6*)       

Bush lemons (about 8*)

Salt (allow for a cup to have on hand)

Cinnamon sticks, bay leaves (fresh), star anise

* Scale up quantities if you have a glut of fruit

Steps:

Juice the juicing lemons and set aside.

Cut remaining thick-skinned/ bush lemons almost through into quarters,

Place a heaped tablespoon of salt in the base of each sterilised jar,

Place a teaspoon of salt into the centre of each fruit and pack firmly into the jar.

Add the reserved lemon juice to cover the lemons so they are submerged in the juice.

Pop a bay leaf or cinnamon sticks (or preferred spice) into the jar with the lemons.

Secure the lids on the jars and store for in a cool, dry place for a month or two.