Ingredients
4 lbs citron (etrog in Hebrew)
4 lbs sugar
4 cups water
1 piece fresh ginger
4 lemons, juice and rind of
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Citron marmalade in honey — stir into hot water for soothing tea
Sichuan preserved mustard tuber — dan dan noodles, congee, stir-fry
Unlined copper for rapid evaporation — perfect jams and preserves
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Citron marmalade in honey — stir into hot water for soothing tea
Sichuan preserved mustard tuber — dan dan noodles, congee, stir-fry
Unlined copper for rapid evaporation — perfect jams and preserves
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash citron carefully; cut in halves, remove seeds and cut into eighths. Sprinkle generously with salt and cover with cold water; allow to stand overnight. Drain off water, cover with fresh cold water and let stand until the next day. Drain and skin citron carefully. Combine remaining ingredients and bring to a boil. Add citron and cook slowly until citron is tender. Pack in sterilized jars, fill jars with syrup; cover and process in a boiling water bath for ten minutes.