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Citron And Kebbet Preserve

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Ingredients
  Citron/Kebbet 3 1⁄2 Pound
  Sugar 5 Pound
  Citric acid 1⁄2 Teaspoon
Directions

Grate the fruit.
Cut into half lengthwise.
Make two or three slashes lengthwise and squeeze out some of the juice, but keep the segments intact as much as you can.
Boil the fruit in water to cover for five minutes.
Remove from heat and set aside for twenty-four hours.
Drain.
Cover with fresh water.
Do this three to four times to remove the bitterness from the fruit.
Set aside.
Make a syrup with the sugar, adding one cup water for every two cups sugar.
Boil for five minutes.
Add the citric acid.
Cool.
Drain the fruit well.
Combine with the cooled syrup.
After twenty-four hours drain the syrup into a saucepan.
Boil.
Set aside to cool.
Add the fruit.
Again leave for twenty-four hours.
Then boil the fruit and syrup together until the syrup thickens.
Cut the fruit into desired size.
Pour into jars.
Cover with the syrup.
Seal and refrigerate.
In this way it will keep more than two years.
If syrup is thick enough, you don't even have to refrigerate it.

Recipe Summary

Cuisine: 
Asian
Method: 
Boiled

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