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Citron Preserves

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Ingredients
  Citron 8 Pound (1 Large Sized)
  Salt 2 Tablespoon
  Cold water 5 Cup (80 tbs)
  Water 3 Cup (48 tbs)
  Sugar 6 Cup (96 tbs)
  Ginger root pieces 2
  Lemons 14 Pound (2 Large Sized)
Directions

Cut citron in half and scoop out seedy portion being careful to keep flesh next to rind as thick as possible.
A heavy tablespoon or a metal sugar scoop will remove the very firm seedy center neatly.
Cut hollowed melon into 3/4 inch strips, peel strips, cut into cubes.
Sprinkle salt over citron, add the cold water.
(Water should be just enough to cover citron.) Cover and let stand at room temper- ature overnight.
Then turn into a colander to drain.
Rinse in cold water and again drain.
Turn into preserving kettle, add the 3 cups water, cover, heat to boiling, then simmer until citron begins to get tender, about 30 minutes.
Add sugar and ginger root and cook at a moderate rolling boil (shaking pan occasionally or turning over carefully with a spoon) for at least an hour or until citron acquires a transparent appearance.
Drain off liquid and boil this rapidly for about 30 or 40 minutes.
Pour concentrated syrup over citron.
Cover and let stand for about 4 hours.
Again drain off syrup.
Have lemons sliced paper thin, flick seeds from slices, place in enamelware pan or aluminum, add 1 cup water, cover and cook five minutes until lemon is tender.
Drain off liquid and add to citron syrup; add lemon slices to citron.
Boil combined syrup for 30 minutes, pour over citron and let stand overnight.
Again drain off syrup.
Simmer 30 minutes and pour over citron.
Let stand overnight.
Drain off syrup and reheat to boiling.
Pack preserves in sterilized hot jars.
Pour hot syrup over them.
Then seal and process in boiling water bath for 5 minutes.

Recipe Summary

Method: 
Boiled
Servings: 
383

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