Friday, February 22, 2013


This is an exceedingly simple recipe (pictures later of multiple types)

12 oz lemons, ends trimmed and quartered

20 oz citrus, ends trimmed and quartered (grapefruit smaller than quartered)

2 X 1 qt. cold water.

1.5 qt sugar

Using the 2mm blade run the fruit through the food processor.

Put in food safe container with 1 quart of water and put in a cold place overnight. I use plastic

The next day put in stainless stock pot, add the other quart of water and the sugar.

Heat to 222 F. while stirring. I mean when you are stirring it should still be 222 F

Can in hot water bath for 10 minutes.

I do this four batches at a time. If you try and combine the batches while heating, you loose the color and it may burn.

I do not remove the zest as I like the bitter it adds

Four batches yields about 18 pints. They will keep several years in a cool, dark, not too humid place.

I currently have in house, to make:

Meyer Lemon



I have also done and will do in the next weeks if I find
White grapefruit
Navel orange
Blood orange

I'm looking for
Pink grapefruit
Key Lime

Downloads not up yet.

Camera Nikon D-90 with internal flash.

Lens(es)          AF-S NIKKOR 18-55mm f2.5-5.65G
                AF-S NIKKOR 70-300mm f4.5-5.6G
                AF-S NIKKOR 35mm F1.8G
                AF-S NIKKOR 50mm F1.4F
                AF DC-NIKKOR 105 mm F2

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link doesn't work

 on the PDF itself

As always feel free to use and distribute, if you use our pictures 

and/or text then give us credit – thanks.

If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.

© 2013 Virginia L. Dyson & Warner W. Johnston  

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