Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
When you've got too much citrus and too little time, one of the easiest, most satisfying things to make is a mixed-citrus, whole-fruit jam. This one uses limequats, oranges, lemons, and a grapefruit; make yours with whatever you have on hand.
Classic bitters take at least 3 weeks to infuse, but this recipe will make you a delightfully bitter syrup in 30 minutes. You can use any citrus fruit you have at hand to make a diverse collection of flavors to add to any festive drink.
These kumquats are a hybrid with mandarine oranges. They are plump and fragrant and make a beautiful marmalade. Look for them at your local farmers market!
Marmalade captures the bittersweet tangy brilliance that is citrus & preserve it for later in the year – like summer. This is the lazy version, where you spend a little time on each step & wait days before finishing the batch.
One of my favorite ways to preserve citrus is by making boozy concoctions because the alcohol really captures the essence of the citrus fruit flavor. This is similar to Triple Sec, but so much cooler. And there is a cocktail recipe!
