"George Shirley" wrote in message
.. .
The Joneses wrote:
"Serene Sprat" wrote in message
...
Next week, I'm going to take the many, many, many oranges and Meyer
lemons off the tree and make citrus jelly out of some of them -- the
recipe on the Certo package worked well for me last time. Any
recommendations on what else to make?

Serene

Did you ever think of pickling your lemons? One way it's done is by
squeezing seeded, quartered lemons (oranges?). Or vice versa. Layer
quarters in mason jar covering (!) each layer with pickle salt. I use jar
with a narrower top like mayo jar, with the last few wedged so they stay
under the liquid. Pour reserved juice over. Put on a plastic lid, place
in a bowl to catch drippies. Turn over once a day for a week, once a week
for a month. The juices & rinds will eventually dissolve all the salt. No
refrigeration needed.
We had a correspondent from Hawaii, I think, who salted the pieces &
put the jar on his roof.
To use, yank out a piece, scrape away the inner stuff, thinly slice
rind. Used in middle eastern and asian cooking. Very very pretty with
lemons, fer sure. Limes fab perfume & tasty, but like most pretty green
stuff, it turns a sickly color. Haven't tried with oranges.
Let us know how you do.
Edrena
We used to buy lemons in the Middle East that had been preserved in honey.
Have no idea how they did it but our Arab guests loved the things. I was a
little afraid of eating them myself.

George

Chicken liver. I knew you was nivver a Texan! Fer long anyhow. It really is
nice, but I just don't need that flavor every day! I suppose one could use
the honeyed citrus for either desserts or medicine. I believe many things
were preserved in honey by just drowning the fruit, whole or sqozed? I'll
look up in a book I have somewheres. One of the books on our FAQ book list
is about preserving in honey.
Nice thread, serene, getting us out of our comfort zones.
Edrena