Citron Preserves
Directions
Pare the citron and cut in slices 1 1/2 inches thick, then into strips the same thickness, leaving them the full length of the fruit. Take out the seeds with a sharp knife. Weigh and use white sugar, pound for pound; make a syrup, adding 1 pint of water to 10 pounds of sugar. Simmer gently twenty minutes, skim and put in the citron; boil one hour or until transparent.
Before taking from the fire put in 2 lemons, sliced thin, to 10 pounds of fruit, and 2 ounces of root ginger. Only boil a few minutes after the flavoring is added. Do not stir them while cooking. If the syrup is not thick enough skim out the fruit and boil longer, pouring it over the citron when done.