Citron Preserves
A classic recipe for citron preserves, modernized for ease of use.
Ingredients
- 1 pound Citron
- as needed Alum (omit if desired) (Originally alum. Can be omitted. Used as a firming agent.)
- 1 1/2 pounds White sugar
- to taste Mace (optional)
- to taste Ginger (optional)
- to taste Lemon flavor (optional)
More recipes using Citron
Sweet and Spicy Citron Pickle (Maluga Achar)
This traditional Parsi-Gujarati pickle transforms the thick, white rind of the citron fruit into a sweet, spicy, and tangy preserve. The rind is tenderized in a light brine and sun-dried before being steeped in a rich, dark mixture of jaggery, vinegar, garlic, and aromatic spices. The result is a complex, chewy condiment with a perfect balance of heat and sweetness that pairs exceptionally well with simple rice dishes or flatbreads.
Citron Cake
A cake recipe from the Royal Baker Pastry Cook (1888).
CITRON COOKIES
These delightful citron cookies offer a unique blend of sweet and spicy flavors, perfect for a comforting treat. The recipe combines the richness of butter and sugar with the aromatic warmth of allspice and cloves, creating a satisfying cookie experience. The cookies are baked in a quick oven until golden, offering a tender texture with a hint of crispness.
Instructions
- 1Prepare the citron rind into any form you desire (e.g., diced, sliced, etc.).
- 2Boil the citron in alum-water (tolerably strong) for 30-40 minutes. If omitting alum, skip this step.
- 3Take the citron from the alum water (or after boiling if omitting alum) and put it into clear, cold water. Allow it to stand overnight.
- 4In the morning, change the water and put the citron to boil. Let it cook until it has entirely changed color and is quite soft.
- 5Make a syrup by combining 1 1/2 pounds of white sugar per 1 pound of fruit. Add the fruit to the syrup and cook briefly.
- 6Add mace, ginger, or lemon flavor to taste, if desired.
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Sweet and Spicy Citron Pickle (Maluga Achar)
This traditional Parsi-Gujarati pickle transforms the thick, white rind of the citron fruit into a sweet, spicy, and tangy preserve. The rind is tenderized in a light brine and sun-dried before being steeped in a rich, dark mixture of jaggery, vinegar, garlic, and aromatic spices. The result is a complex, chewy condiment with a perfect balance of heat and sweetness that pairs exceptionally well with simple rice dishes or flatbreads.
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A cake recipe from the Royal Baker Pastry Cook (1888).
CITRON COOKIES
These delightful citron cookies offer a unique blend of sweet and spicy flavors, perfect for a comforting treat. The recipe combines the richness of butter and sugar with the aromatic warmth of allspice and cloves, creating a satisfying cookie experience. The cookies are baked in a quick oven until golden, offering a tender texture with a hint of crispness.