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Preserved Citron

  • 4 pounds citron
  • 4 pounds sugar
  • 4 cups water
Wash citron, cut in halves, remove seeds; cut each half into eighths, cover with salt, then with water; let stand over night, then drain. Cover with cold water, let stand over night. Drain, remove skin, and cook in syrup of sugar and water until citron is tender. Remove each piece is carefully to a platter. When cool, fill the jars with citron, and then with boiling syrup. Seal.
If the citron lacks flavor, the juice and rind of four lemons and a small piece of ginger root ma be boiled with syrup.
If the citron is placed in the jard while it is hot, the pieces will not keep their shape.
Submitted by Cassyjean - Torrington, CT Jul 21, 2009
15 min 30 min 45 min


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