Citrus: A History

Six Citrus Recipes

from Citrus: A History

by Pierre Laszlo


As for the amount of sugar in this recipe, a good rule of thumb to follow is ¾ cup of sugar for each cup of cooked fruit. If Seville oranges cannot be found, you might wish to add a couple of lemons to impart additional tartness.

2 large grapefruits
6 oranges, preferably Seville
1 cup white granular sugar, more or less
1 cup brown sugar

  • Wash the fruit, slice thinly, and cover with water in a saucepan.
  • Allow the fruit to stand, covered, overnight.
  • The next day, bring the fruit and water to a boil and simmer until the fruit is tender, about 40 minutes.
  • When the fruit is nearly tender, place the sugars on a sheet pan in a warm 275°F oven. Heat for about 20 minutes.
  • Add the heated sugars to the fruit and continue to cook until the fruit sets. Keep a chilled plate in the freezer to test the thickness of the fruit throughout the final cooking process. Place a small amount of the cooking fruit on the cold plate. If it is done, it will set up quickly.
  • Cool slightly, place in sterile jars, and process accordingly.

Book details:

Pierre Laszlo
Citrus: A History
©2007 256 pages, 20 color plates
Cloth $25.00 ISBN: 978-0-226-47026-9 (ISBN-10: 0-226-47026-1)

For information on purchasing the book—from bookstores or here online—please go to the webpage for Citrus: A History.

See also: