Preserve Citrus Fruits

If for some reason ends up with a surplus of citrus that can not eat just before you start to rot, you can save for later use. Grapefruits, oranges, kumquats, lemons and limes can be frozen or jam.

Freezing

Sliced ​​oranges or other citrus sections.

Mix two parts sugar to one part water to dissolve the sugar.

Place the fruit in an airtight container for the pieces fit. Pour the syrup over them. Leave ½ inch of space at the top, so that the lid does not stay with the syrup.

Place the lid on the container and the container in the freezer.
     
Production of jams

Wash and peel the fruit, but not get rid of the shell.

Squeeze the juice into a bowl and place the seeds in a cotton bag and rope. Place the bag to taste and juice of muslin into a bowl and 3 liters of water. Leave overnight.

Place the contents of the bowl in a large pot and bring to a boil. Cook for an hour and a half, until the mixture is reduced by half. Lift the pan from the cotton bag and squeeze the juice from the removal of another.

Take a teaspoon of juice from the pan and add 3 tablespoons of alcohol. How big a problem for quite some pectin in juice form in the mixture of a good jam. Remove pan from heat and add sugar. You will need about 1 kg to 2 kg of sugar mixture. Stir until dissolved.

Place the pan on the stove and cook for 15-30 minutes. Take a teaspoon of this mixture and let cool on a plate to see if it fails. You know, put in the development of a consistency similar to soft gelatin, but a little "less solid. Remove from heat, if not the case. If not set, continue cooking. Cool and pour the jelly into sterilized jars. Store the jars in a cool, dark place.

Posted in Citrus Fruits