Citron Preserve
Ingredients
Directions
Prepare
Cut citron into small pieces and soak in salt water overnight.
Cook
Drain the citron and boil in water until soft enough to pierce with a broom splint.
Make a syrup with 1 pound of sugar and water.
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
- Citron
- Forms the body of the preserve and softens during boiling to become tender and translucent.
- Sugar
- Sweetens the preserve and builds the thick syrup that the citron absorbs.
The step that matters
Boiling the citron until soft. Boiling must be long enough to soften the thick, tough rind so it can be pierced, but not so long that the pieces break down. Testing with a broom splint shows when the fruit is tender throughout.
“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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