Citrus preserving

We're just finishing the last of the Citrus preserving.

A seasonal luxury is picking oranges amongst the heavenly scent of blossom then squeezing the fresh sweet-acid juice for breakfast, naturally chilled from crisp morning air.

The aromatic skin, tangy juice and flesh of citrus are essential ingredients in our kitchen. Our grove of Grapefruit; Navel, Valencia, Seville, Poor Man’s and Blood Oranges; Lisbon, Eureka and Meyer Lemons; Pomelo; Mandarin; Kaffir, Tahitian, West Indian and Native Finger Limes and the grand Citron offer an endless variety of bitter-sweetness.

Every part of the fruit is useful including the leaves, flowers and peel - freshly grated, dried or candied.

If I could have only one citrus tree it would be the versatile Lemon.

We use Lemon everyday - a squeeze of Lemon juice adds the finishing touch, accentuating flavours. Finely grated Lemon zest adds a delicate taste to both savoury and sweet dishes.

In South Australia’s favourable climate, most of us are able to grow a citrus tree in our yard or pot. Plant in late early Autumn or mid-Spring selecting rootstock matched to your soil. For the best results, take a sample of your soil to a specialist, such as Perry’s in McLaren Vale, for advice on planting.

With excess Lemons you may be inspired to make old fashioned true Lemonade, classic curd, traditional cordial, salty preserved Lemons or sweet candied peel.

Lemonade
Lemons, Water and Sugar to taste makes Lemonade. Remove the peel and cover with water, heat gently to release the flavour, remove before the water boils and strain the water, adding Lemon juice and sugar to your taste.

Lemon Curd
4 large Lemons
½ cup butter
1 ½ cups sugar
4 large eggs beaten

Zest the Lemon rind, squeeze the Lemons and strain the juice, melt the butter over a double boiler, add the Lemon zest and juice, sugar and beaten eggs. Cook on low for 20 to 30 minutes whisking occasionally until smooth and creamy. Ladle into warm jars and seal.





Lemon Syrup / Cordial
2.5 cups Lemon juice
1.5 kilos sugar
1.5 cups water
½ tsp tartaric acid
½ tsp citric acid

Put zest, water and sugar into a pan, stir over heat until sugar is dissolved, add Lemon juice & acids, strain and bottle. Drink as a cordial 1 part syrup to 5 parts water.

Preserved Lemons
Preserved Lemon rind is ideal for soups, tagines, salads and stuffings. Cut the Lemons into quarters and rub all over with salt. Then pack the Lemons tightly into a jar, squeezing out the juice as you go, adding more salt between each layer, finish with salt and pour over Lemon juice and seal.

Candied Peel
3 Lemons (or any citrus – orange, grapefruit and ancient Citron work especially well)
2 cups caster sugar
4 litres water
1 cup water extra

Ø Cut the fruit in half and squeeze the juice (reserve for drinking or making syrup).
Ø Place the peel into a pan with 2 litres of water and bring to the boil, drain and add fresh water, boil again and simmer gently until the rind is tender, approximately ten minutes.
Ø Let the peel cool, then scoop out the flesh.
Ø Slice the halves into ‘leaves’.
Ø Mix sugar and water (at a ratio of 2:1), stir until the sugar is dissolved and then bring to the boil slowly without stirring, add the peel and simmer until it is translucent (depending on the peel, approx 30 min) then leave the peel to rest in the sugar syrup for another 30 minutes before placing on a rack to drain for a day, or several days, until dry. Store packed in sugar or dusted with sugar between sheets of wax paper in an airtight container, cool cupboard or the fridge. Lasts for 12 months or more, for using in cakes, biscuits or delicious served alone with a strong black coffee.