putting up citrus

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?

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