Preserved Citron Recipe #366063
An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
by Molly53
2 days | 2 days prep
4 half-pints
- 4 lbs citron (etrog in Hebrew)
- 4 lbs sugar
- 4 cups water
- 1 piece fresh ginger
- 4 lemons, juice and rind of
- Wash citron carefully; cut in halves, remove seeds and cut into eighths.
- Sprinkle generously with salt and cover with cold water; allow to stand overnight.
- Drain off water, cover with fresh cold water and let stand until the next day.
- Drain and skin citron carefully.
- Combine remaining ingredients and bring to a boil.
- Add citron and cook slowly until citron is tender.
- Pack in sterilized jars, fill jars with syrup; cover and process in a boiling water bath for ten minutes.
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5 stars