Here are some recipes for preserving citrus. The lemon cordial is an all time favourite. Vary it by using limes, or 4 oranges or tangelos and 2 lemons instead of 6 lemons.
There’s lemon curd and an easy orange marmalade, and for something savoury, a delicious orange and onion relish.
Lemon Cordial Syrup
Limes can be substituted for lemons in this recipe, or even 4 smallish oranges with 2 lemons. Four tangelos with 2 lemons is especially nice.
Ingredients
6 large lemons
1.5 kg sugar
1 tablespoon tartaric or citric acid
1 litre boiling water
Method
Finely grate the lemon rind. Squeeze the juice from the lemons.
Place the sugar, tartaric or citric acid, lemon rind, lemon juice (doesn’t matter if pips and pulp go in, preferable in fact) and boiling water in a large bowl.
Stir until the sugar has dissolved. If the sugar doesn’t all dissolve, heat the mixture over low heat only just until it does.
Leave to stand until cool, then strain through a sieve and pour into sterilised bottles and seal. Store in the fridge after opening.
Makes 2 litres, approximately
Orange Marmalade
Makes 1.5kg, approximately
500g oranges
1 lemon
1.5 litres water
1.5kg sugar
Method
Put fruit through a mincer or chop very finely (in a food processor is fine). Place in a large saucepan or jam pan and add the water.
Bring to the boil, reduce heat to medium and cook for 25 minutes or until fruit is soft.
Add the sugar and bring to the boil, stirring until sugar is dissolved. Continue to boil briskly for 25 to 30 minutes, stirring occasionally, until setting point is reached. (Check by placing 2 teaspoons of the hot mixture on a chilled saucer, then chiiling briefly. If the sample sets, the marmalade has reached setting point).
Allow to stand for 10 minutes before pouring into warm sterilised jars. Seal immediately.
Lemon curd
125g butter
1 cup sugar
Finely grated rind 2 large lemons
2 eggs, lightly whisked
Juice of 2 large lemons
2 teaspoons cornflour
Method
Dice the butter and place in a saucepan with the sugar, lemon rind, eggs and all but 1 tablespoon of the lemon juice.
Mix the remainder of the lemon juice with the cornflour and add to the saucepan.
Heat over medium low heat, stirring with a whisk, until the mixture thickens, best not to let it boil
Strain through a kitchen sieve, then pour into sterilised jars and seal immediately.
I find it best to refrigerate the curd. It can be frozen also.
Orange and Onion Relish
50ml olive oil
10 large brown onions, peeled and finely sliced
1kg brown sugar
Finely grated zest 2 lemons
Finely grated zest 2 large oranges (or 3 medium)
6 tablespoons Dijon mustard
180ml orange juice
375ml white or cider vinegar
Method
Heat the oil over medium heat and add the onions. Sauté, stirring often, until onions are soft.
Add the remaining ingredients and bring to the boil, stirring.
Reduce heat and simmer for 2 hours or until thick.
Spoon into warm sterilised jars and seal immediately.
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