Citron

They need a long growing season - We usually harvest them when we gather our winter squash just before a killing frost.

The vines will spread 10-12 feet but you can chop the growing ends of the vine when you have enough fruit set.

The fruit is ready to can when fruits have the seeds turn red & the flesh is a very soft greenish yellow in colour.

The skin is hard and they store well. Ours grow to small soccer ball size.

They look like the round Watermelon with striped skin and the seeds are all through the fruit similar to watermelon. (a nuisance when preparing the fruit.)

Preserves are half way between a conserve or jam and canned fruit with a lighter syrup.

Taste the raw fruit after you first cut it. I find it can sometimes be bitter like a cucumber and I don’t use that fruit and go on to another one.

This preserve is very rich. It is an acquired taste. It is delicious with tea biscuits or whole wheat muffins.

(I remembered eating this in my grandmothers kitchen 70 years ago.)

Citron Preserve

Cut citron in 1/2 inch slices, peel, remove seeds and cut into cubes. Cover with weak brine - 1 tsp salt to 1 quart water & let stand overnight. In the morning drain thoroughly in collander

Place over LOW heat in preserving kettle adding a little water just to prevent scorching and cook until just tender.

Measure citron and for every 6 cups of fruit add 2 cups sugar and the grated rind and juice of 1 lemon

(If desired 1/4 cup chopped preserved or candied ginger may be added)

Bring slowly to a boil and cook until citron is clear or transparent looking. ( watch carefully or it will get soft & mushy.) Pour into hot sterilized jars and seal.

Louise’s Recipe

13 cups cubed citron (I do not precook)

4 cups granulated sugar

1 cup cold water

Grated rind & juice of 2 lemons

Approximate cooking time 10-12 min after it comes to the boil on low heat. Yield approx 6 pints

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