preserved citrus marmalade.

Execution:

1. ferment.

• First, your hands must be clean, or wear gloves. Sterilize your equipment.

• Weigh the citrus fruit, add 2% of the weight of citrus in salt and mix to combine, making sure the salt is evenly distributed.

• Place the fruit into a container or a vacuum pack bag.

• Cover the surface of the fruit with plastic wrap, then place fermentation weights or zip top bags filled with water to weigh everything down.

• Store at room temperature, away from sunlight for about 2-4 weeks, taste every few days to observe progress, once the fermented/acidic flavor has reach your liking, you may stop the fermentation and move onto the next step.

2. marmalade.

• Drain the citrus fruit, keep the liquid and store in the fridge for 3-4 weeks, use for vinaigrettes.

• Place the citrus, alongside the water and sugar into a saucepan and bring to a boil over medium-high heat.

• (Optionally; at this stage you can add spices such as: cloves, cinnamon, allspice, nutmeg, bay leaf, sage, etc.)

• Reduce the heat to low and continue to simmer for about 2 hours, or until slightly thickened.

• Remove from the heat, allow to cool to room temperature, place into airtight jars and store in the fridge for 3 months or in the freezer indefinitely.