Citron Preserves

Ingredients

• 6 pounds of citron
• 2 pounds sugar
• 1/2 cup vinegar
• 8 quarts preserves
• lemons, sliced thin

Method

1. 1

   To every 6 pounds of citron add 2 pounds sugar; let stand overnight.

2. 2

   In the morning, strain, put the juice on stove and boil to a syrup.

3. 3

   Add the citron, boil to a desired color.

4. 4

   Then add 1/2 cup vinegar to almost 8 quarts preserves and lemons, sliced thin.

5. 5

   Boil two hours longer.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 54. The excerpt below is the record exactly as published.

CITRON PRESERVES. Mrs. Elizabeth Friday. Peel the citron, cut out seed portion and cut into small pieces. To 2 measures of citron, heaped up, i even measure of sugar. Put the fruit in jar or other vessel and pour sugar on top. Let it stand overnight. Next morning pour into preserving kettle, add i quart water; cook until clear. Just before removing from the fire, slice into it i lemon, very thin. Let cool, and can. 172 THE EDWARDSVILLE COOK BOOK. CITRON PRESERVES. Mrs. Wm. Ahrens. To every 6 ponnds of citron add 2 pounds sugar; let stand over night. In the morning, strain, put the juice on stove and boil to a syrup. Add the citron, boil to 'a desired color. Then add ^2 cup vinegar to almut 8 quarts preserves and lemons, sliced thin

Cook this with the app: pantry check, scaling, and the assistant.