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(Preserved Fruit) - (The International Jewish Cook Book)

Pare and core the citron; cut it into strips and notch the edges; or cut
it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to
six pounds of the fruit allow four lemons and a quarter of a pound of
ginger root. Tie the ginger in a cloth, and boil it in a quart and a
half of water until the flavor is extracted; then remove it, and add to
the water the sugar and the juice of the lemons; stir until the sugar is
dissolved and the syrup is clear; take off any scum; then add the citron
and cook until it is clear, but not soft enough to fall apart. Can and
seal while hot.

Other Recipes

Citron Preserves

Select sound fruit, pare and divide them into quarters, and cut each

quarter into small pieces, take the seeds out carefully; the slices may

be left plain or may be cut in fancy shapes, notching the edges nicely,

weigh the citron, and to every pound of fruit allow a pound of sugar.

Boil in water with a small piece of alum until clear and tender; then

rinse in cold water. Boil the weighed sugar in water and skim until the

syrup is clear. Add the fruit, a little ginger root or a few slices of

lemon, boil five minutes and fill hot jars. Seal tightly.

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