Preserved Citron

Preparation info

    • Difficulty

      Medium

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Pare off the green skin and all the soft part of the rind, then cut the firm part in strips, or any shape you fancy. Allow a pound and a quarter of sugar to each pound of rind; line your porcelain kettle with grape-vine leaves and fill with the rind, scattering a little pulverized alum over each layer. Cover with vine-leaves three thick, pour on water enough to reach and wet these and cover with a close lid. Let them heat together for three hours, but the water must not actually boil. Take out the rind, which will be well greened by this process, and throw at once into very cold water. Let it soak for four hours, changing the water for fresh every hour. Then make a syrup, allowing two cups of water to every pound and a quarter of syrup. Boil and skim until no more scum comes up; put in the rind and simmer gently nearly an hour. Take it out and spread on dishes in the sun until firm and almost cool. Simmer in the syrup for half an hour; spread out again, and when firm put into a large bowl and pour over it the scalding syrup. Next day put the syrup again over the fire, add the juice of a lemon and a tiny bit of ginger-root for every pound of rind. Boil down until thick, pack the rind in jars and pour over it the syrup. Tie up when cool.