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

Serene Sprat wrote:
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
Marmalade is always good. We generally squeeze out lemons and freeze the
juice in ice cube trays. Then we bag them in one-quart zip lock bags for
later use. I also keep a bottle of fresh lemon juice in the fridge to
use when cooking.

George

George Shirley wrote:
Serene Sprat wrote:
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
Marmalade is always good. We generally squeeze out lemons and freeze the
juice in ice cube trays. Then we bag them in one-quart zip lock bags for
later use. I also keep a bottle of fresh lemon juice in the fridge to
use when cooking.

Does the bottled stuff end up tasting like store-bought bottled
stuff, or does it remain fresh-tasting for a while?

Serene

Serene Sprat wrote:
George Shirley wrote:
Serene Sprat wrote:
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
Marmalade is always good. We generally squeeze out lemons and freeze
the juice in ice cube trays. Then we bag them in one-quart zip lock
bags for later use. I also keep a bottle of fresh lemon juice in the
fridge to use when cooking.

Does the bottled stuff end up tasting like store-bought bottled stuff,
or does it remain fresh-tasting for a while?

Serene
Remains fresh-tasting for weeks IMHO. I generally will then add lemon
cubes to the bottle and have a go for another several weeks. Once left
some in there for over two months and it was still good. I don't think
anything can live in refrigerated lemon juice.

George

"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

My plain lemon marmalade was food of the gods. Do use pectin, so it doesn't
good so long and get a goldy color. Wasn't bad, but I thunked that yellow
was a better color.
Goldy is for orange added.
Edrena

George Shirley wrote:
Serene Sprat wrote:
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 --

Marmalade is always good. We generally squeeze out lemons and freeze the
juice in ice cube trays. Then we bag them in one-quart zip lock bags for
later use. I also keep a bottle of fresh lemon juice in the fridge to
use when cooking.

George


George's suggestion about lemon and orange juice cubes works
really well. I'd also make orange marmalade.

Have you ever made lemon curd? Yum. Lemon meringue pie?
Yellow cake with holes poked into it after baking, drenched
with either lemon or orange juice mixed with sugar is yummy,
too.

gloria p

George Shirley wrote:
Serene Sprat wrote:
George Shirley wrote:

Marmalade is always good. We generally squeeze out lemons and freeze
the juice in ice cube trays. Then we bag them in one-quart zip lock
bags for later use. I also keep a bottle of fresh lemon juice in the
fridge to use when cooking.

Does the bottled stuff end up tasting like store-bought bottled stuff,
or does it remain fresh-tasting for a while?

Serene
Remains fresh-tasting for weeks IMHO. I generally will then add lemon
cubes to the bottle and have a go for another several weeks. Once left
some in there for over two months and it was still good. I don't think
anything can live in refrigerated lemon juice.

George

I think one secret is make sure you don't squeeze hard
enough to get
the rind oils in the juice. That's where that bitterness lives.

gloria p

"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

In article ,
Serene Sprat wrote:

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


Check the recipes at http://www.zoebakes.com. Zoë has some unusual
fruit pates there. And there's always marmalade. . .
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

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

"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

The Joneses wrote:
"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


Well, proves you too can be wrong Edrena. I'm not a only a Native Texan
but a Native American. Bred and born in Texas called it home until 1988
when we moved to Loosyanna. Still think of it as home and, if I ever win
the lottery, will move back there just to be closer to our descendants.
Both my sisters, several nieces and nephews and a whole slew of cousins
still live there.

I learned early on in the Middle East a valuable truism for expatriates
in third world countries. "DON'T EAT ANYTHING GREEN" and "DON'T EAT IT
IF YOU DON'T KNOW WHAT IT IS." I ate the goat brains and eyeball nerves
but not the honeyed lemons.

George

"George Shirley" wrote in message
.. .
(clipped)
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


Well, proves you too can be wrong Edrena. I'm not a only a Native Texan
but a Native American. Bred and born in Texas called it home until 1988
when we moved to Loosyanna. Still think of it as home and, if I ever win
the lottery, will move back there just to be closer to our descendants.
Both my sisters, several nieces and nephews and a whole slew of cousins
still live there.

I learned early on in the Middle East a valuable truism for expatriates in
third world countries. "DON'T EAT ANYTHING GREEN" and "DON'T EAT IT IF YOU
DON'T KNOW WHAT IT IS." I ate the goat brains and eyeball nerves but not
the honeyed lemons.

George

My folks came over after the 'taties spoiled. I guess we been trying to
preserve stuff ever since.
Edrena, never was a native anything. Was a hippie, once

The Joneses wrote:
"George Shirley" wrote in message
.. .
(clipped)
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


Well, proves you too can be wrong Edrena. I'm not a only a Native Texan
but a Native American. Bred and born in Texas called it home until 1988
when we moved to Loosyanna. Still think of it as home and, if I ever win
the lottery, will move back there just to be closer to our descendants.
Both my sisters, several nieces and nephews and a whole slew of cousins
still live there.

I learned early on in the Middle East a valuable truism for expatriates in
third world countries. "DON'T EAT ANYTHING GREEN" and "DON'T EAT IT IF YOU
DON'T KNOW WHAT IT IS." I ate the goat brains and eyeball nerves but not
the honeyed lemons.

George

My folks came over after the 'taties spoiled. I guess we been trying to
preserve stuff ever since.
Edrena, never was a native anything. Was a hippie, once


I can just see you as a flower child Edrena. Miz Anne and I were
modified hippies in the sixties. I worked a regular 40-hour a week shift
job, she was a homemaker and mother but we lived on ten acres, had
livestock, an organic garden and ordered organic, stone ground grains
from Arrowhead Mills. I had shoulder length hair, wore the hippie jeans
and the funky looking shirts with my steel-toed work boots and hard hat.
Yee hah!

We still garden and I guess the professional lap dog qualifies as
"livestock." I now have a beard, crew cut hair, pot belly and mostly
wear shorts and tees during the summer and sweats during the winter. How
the mighty have fallen. Shucks, I'm just grateful to be alive anymore.

George

"George Shirley" wrote in message
...
The Joneses wrote:
"George Shirley" wrote in message
.. .
(clipped)
How the mighty have fallen. Shucks, I'm just grateful to be alive anymore.
George

That's a big yeehaa, George.
Edrena