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.
The basic salt fermentation process can be used for any citrus for a wide variety of flavor and culinary use.
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.
Make the most of those sweet, winter seasonal fruits by preserving some with this easy and delicious Clementine Rum Marmalade. Great on toast and dessert, there's no end to the ways to use this preserve.
Get sweet and savory, citrusy and herby all in a spread that is perfect for cheese and crackers.
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.
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!
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 https://frompotionstopesto.blogspot.com/2009/11/more-hubble-bubble.html
Thanks for the insiration x nirala