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Ways to Preserve Citrus

Winter is the season for citrus. Thankfully there are many ways to preserve citrus for the rest of the year, too.

A photo of a variety of citrus sitting on top of a text overlay reading: how to preserve citrus, sitting on top of a photo of an open jar of orange marmalade.

Fermented Citrus

Preserving citrus in salt is likely one of the oldest preservation methods. It’s just as tasty and useful today. A little goes a long way too, so a small jar or two is likely all anyone needs to add delightful flavor to all kinds of dishes.


Marmalade is traditionally made and thickened with the rind of citrus fruits. It’s the rind that gives it the bittersweet flavor that so many of us love. Thankfully, it’s super easy to make at home too. It takes time to make marmalade but it’s mostly hands-off time so don’t be intimidated.

Jams & Jellies

Want to skip the bitter flavor of marmalade but still have some jars of citrus to spread on toast, cookies, and more? Citrus can easily be made into jams and jellies too:


There is something incredibly special about curds. They’re creamy, sweet, tart all in one delicious spoonful. They’re great for putting on biscuits or scones. Use curd as a filling for cake or as topping on pancakes and so much more.

Canning, Freezing, Dehydrating

Perhaps fruit spreads just aren’t your thing. Then you can preserve citrus whole or in slices with these easy methods. Don’t forget the juice too can be saved. 

There should be no waste in these preservation efforts, either because you can use citrus peels for everything from food to body products and more. 

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Friday 18th of January 2019

I like to make strawberry-orange marmalade--just a small batch, as the kids don't eat it--as the beginning of strawberry season overlaps citrus season here. Got the recipe when I took a canning class at our local co-op extension--so tasty!

Nirala Hunt

Wednesday 9th of January 2019

Hi Kathie Love your posts....heres a use for all those citrus scraps everything can be used, after juicing, after zesting, the squishy ones, the hairy ones. I have been making this for years, using cheapest white sugar (original says brown). Here in Australia we have great gluts of citrus so always interested in something new. Here's the link to my article Thanks for the insiration x nirala