We are a couple of months into citrus season and it usually takes me that long to be okay with setting aside fresh and ready-to-eat citrus for preserves. I usually only do a bit of fresh juice and grated zest in the freezer, but I am going all in this year so I can get my citrus fix year round. Planning all of the following and I shall see how it goes:
- dried meyer lemon slices
- orangeade
- fresh OJ and orange zest (freezer)
- fresh grapefruit juice & zest freezer)
- grapefruit jam – a teeny batch
- preserved meyer lemons
- maybe canned orange slices?
Any other ideas for me?
aneelee 