Citron is a traditional melon used for making marmalade and preserves. We make and sell both, as well as fresh citron melons for you to make your own! Here’s the recipe for the citron preserve, which is small chunks of the fruit canned in a light syrup, similar to canned peaches.
Citron Preserve (1944)
- 2 lbs citron
- 2 cups water
- 2 cups sugar
- 2 lemons, thinly sliced
- small piece of ginger root, thinly sliced
- Peel, dice, and remove seeds from citron
- Place in weak salted brine overnight (cover with water, 2 T. pickling salt)
- Drain and cover fruit with cold water for 4 hours
- Drain again and cook until clear in syrup of sugar, water, lemon & ginger
- Ladle into sterilized jars
- Process for 10 minutes
Some tips: Cutting the citron is a very labour-intensive process! Budget up to 2 hours for a large citron. The pieces need to be cut fairly small so you can be sure the seeds are all removed. With the variety we grow, the seeds are red and easy to see, but some of the immature seeds are not as apparent. The skin is also very hard, so use a sharp knife and be careful! The entire melon can be used, including the green flesh near the skin. We often remove the ginger before canning, but you can leave it in if you like ginger, so long as it is very thinly sliced.
Check out our Citron Marmalade Recipe!