To Preserve Citron
Ingredients
Directions
Prepare
Pare the citrons and cut them into slices about 1.5 inches thick.
Cut the slices into strips of the same thickness, leaving them the full length of the fruit.
Remove all the seeds with a small knife.
Make the syrup
Weigh the prepared citron and add an equal weight of white sugar to it.
Make a syrup with the citron and sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Citrons
- Form the main bulk of the preserve; their peel and flesh soften and turn tender as they cook in the syrup.
- White sugar
- Draws water out of the fruit and forms the syrup, preserving the citron and adding sweetness.
The step that matters
Weigh the prepared citron and add an equal weight of white sugar. Sugar preserves fruit by drawing out its water and making it hard for spoilage microbes to grow. Using an equal weight of sugar to fruit gives enough sugar to form a syrup and keep the citron well preserved, so a shortfall can leave the preserve less stable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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