As cheerful and happy as December may be, it is stressful and tiring and consuming. Countless Christmas gatherings, frantic holiday shopping, home decorating, greeting card writing, , party hosting, mad traveling, and crazy eating – all to the tune of Christmas music can frazzle even the most cheerful December-lover.
In the whirlwind, taking a deep breath, a step back, and making at least some of your gifts can actually take some of the pressure off (skipping the mall really helps!). If the holiday season gives you lemons, jam them and give them away! Easy as 1-2-3.
One: drive to your local grocery store (you are probably going there anyway) and buy the following: 12 lemons, olive oil, 2 bunches marjoram (or oregano). Also, get the smallest canning jars you find (aisle 12- ) 4 oz each old fashioned pattern or not comes in a box of 12.
Two: wash lemons. Cut into halves, quarters, then eights.
Remove seeds- it’s just much better if you don’t have to spit seeds out when you eat. Place lemons in the food processor along with 1 cup olive oil, 8 tablespoons chopped marjoram (or oregano), 1 cup sugar, 4 teaspoons kosher salt, 1 tablespoon fresh ground pepper.
Chop it until the lemon is chunks and put it in the jars you bought. These quantities will make twelve 4 ounce jars.. You adjust to your needs- more or less.
Save the rest of the story- where the recipe comes from (Teri Ripetto at Potager, published in Colorado Organic) and what to serve it on (a grilled ribeye, a baked fish, a bresaols-topped crostini topped with bresaola, or like I did tonight, as a base for dressing for a shaved fennel salad).
Photography by Jennifer Olson.