As I was preserving a couple of jars of lemons in salt I did a trial jar of oranges salted and preserved in the same way. I'll let you know in a few weeks how they are.
Oh and if you are a fan we cannot forget the humble marmalade on sourdough toast for breakfast or morning smoko.
Grapefruit marmalade.If you have some citrus, here's how I make marmalade - quick and easy;
Any citrus may be used, or a combination. Use a grater to remove the zest and keep aside.
With a sharp knife cut off both ends of the fruit and then cut off all the white pith and discard.
Quarter the remaining fruit, remove pips and weigh out 500g using your kitchen scales.
Then put into the food processor and pulse until chopped but not mushy. (Or slice by hand if you don't have access to a food processor)
Place this chopped fruit into a large pan,
add grated zest
1.5 litres of water
1.5 kgs of plain white sugar
Stir while bringing slowly to the boil and then simmer for an hour or maybe two, depending if you need to turn it down whilst going off to feed the chickens, milk the cow or whatever it is that you do in your day.
Stir it frequently to prevent sticking to the bottom and burning.
After it starts to colour up (a little bit darker), do the wrinkle test.
*Take out a spoonful onto a shallow dish and place in the freezer. After five minutes ake it out of the freezer, hold it to the light and move the spoon across gently. If the surface of the marmalade wrinkles slightly, it's time to take it off and put into jars.
My favourite Citrus and vinegar cleaner is always on the go too, the fragrance is amazing.
I'm always looking for new ways to preserve this citrus goodness so if you have any other uses to share I'd love to hear them.
And just like that....July has whooshed by.