Healthy Recipes Healthy Cooking Methods & Styles Healthy Canning & Preserves Recipes Preserved Citrus Paste 2.7 (6) 6 Reviews Pureeing salt-preserved citrus fruit yields a tart, tangy fridge-friendly condiment. If you need to add juice to fill the jar, use the same type as the citrus. The one exception is if you're preserving oranges: you'll need a more acidic juice, such as lemon, lime or grapefruit. Since you'll be eating the peel, consider using organic fruit, which is less likely to have traces of commonly used pesticides. By Chandra Ram Chandra Ram Instagram Website Chandra Ram is a James Beard- and IACP-nominated food writer, editor and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship. EatingWell's Editorial Guidelines Published on December 21, 2021 Print Share Share Tweet Pin Email Photo: Leigh Beisch Active Time: 30 mins Total Time: 21 days Yield: about 2 1/2 cups Nutrition Profile: Dairy-Free Egg Free Gluten-Free Low-Calorie Nut-Free Soy-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 1 pound pound citrus (about 3 lemons, 5 limes, 2 oranges or 1 grapefruit), preferably organic ½ cup kosher salt Lemon, lime or grapefruit juice as needed Directions Scrub fruit, being sure to remove any stickers. Trim stem ends of lemons, limes or oranges; trim both ends of grapefruit. Cut the fruit into 1 1/2-inch-thick wedges. Pack the fruit in a sterilized pint-size glass jar, layering salt between each wedge. Use a wooden spoon to press the fruit down and release the juice and make room for more fruit. Top off with enough citrus juice to cover the fruit, if needed. Seal the jar tightly with the lid and leave it in a cool place, such as your countertop. Flip upside-down once or twice a day for 3 days so that the salt and juice distribute throughout the jar. You might need to open the jar and press the fruit down to keep it submerged. After a week, transfer the jar to the refrigerator for at least 2 weeks. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year. To make ahead: Refrigerate for up to 1 year. Equipment: Sterilized pint-size wide-mouth glass jar with lid (see Tip) Tip: To sterilize jars and lids, submerge them in boiling water for 10 minutes. Print Nutrition Facts (per serving) 4 Calories 1g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 4 % Daily Value * Total Carbohydrate 1g 0% Total Sugars 1g Sodium 175mg 8% Potassium 20mg 0% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved