need a long growing season - We usually harvest them when we gather our
winter squash just before a killing frost.
The vines will spread 10-12 feet but you
can chop the growing ends of the vine when you have enough fruit set.
The fruit is ready to can when fruits
have the seeds turn red & the flesh is a very soft greenish yellow in
The skin is hard and they store well.
Ours grow to small soccer ball size.
They look like the round Watermelon with
striped skin and the seeds are all through the fruit similar to
watermelon. (a nuisance when preparing the fruit.)
Preserves are half way between a
conserve or jam and canned fruit with a lighter syrup.
Taste the raw fruit after you first cut
it. I find it can sometimes be bitter like a cucumber and I donít use
that fruit and go on to another one.
This preserve is very rich. It is an
acquired taste. It is delicious with tea biscuits or whole wheat muffins.
(I remembered eating this in my grandmothers kitchen 70
Cut citron in 1/2 inch slices, peel,
remove seeds and cut into cubes. Cover with weak brine - 1 tsp salt to 1
quart water & let stand overnight. In the morning drain thoroughly in
Place over LOW heat in preserving
kettle adding a little water just to prevent scorching and cook until just
Measure citron and for every 6 cups of
fruit add 2 cups sugar and the grated rind and juice of 1 lemon
(If desired 1/4 cup chopped preserved or
candied ginger may be added)
Bring slowly to a boil and cook until
citron is clear or transparent looking. ( watch carefully or it will get
soft & mushy.) Pour into hot sterilized jars and seal.
13 cups cubed citron (I do not precook)
4 cups granulated sugar
1 cup cold water
Grated rind & juice of 2 lemons
Approximate cooking time 10-12 min after
it comes to the boil on low heat. Yield approx 6 pints
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