Citron Preserves

Ingredients

• every pound of fruit
• one pound and a quarter of sugar
• two lemons
• some white ginger

Method

1. 1

   Pare, slice, and cut the citron into desired shapes; boil in weak alum-water for twenty minutes, then scald in clear water for twenty minutes.

2. 2

   Drain, add sugar, lemons, and ginger boiled separately, and cook until tender.

3. 3

   Pour thick syrup over the fruit, put into jars, and seal.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 102. The excerpt below is the record exactly as published.

CITRON PRESERVES. Pare, slice, and cut the citron into any fancy shape desired ; boil in weak alum-water twenty minutes, and scald in clear water twenty minutes; then drain the water from the fruit, and to every pound of fruit add one pound and a quarter of sugar. To every four pounds of fruit use two lemons and some white ginger

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