When you've got too much citrus and too little time, one of the easiest, most satisfying things to make is a mixed-citrus, whole-fruit jam. This one uses limequats, oranges, lemons, and a grapefruit; make yours with whatever you have on hand.
I was excited to try Prosecco in jelly making and this jewel like jelly is the result. It is less sweet than most jellies, with a lot of tangy citrus flavor. The color comes from beautiful blood oranges.
We like using this jam for pork and venison roasts. It's also really nice on ice cream. Red currants are tart, so they need some help to sweeten them up. The blood orange and raspberries add some sweet while marrying well with tart.
One of my favorite ways to preserve citrus is by making boozy concoctions because the alcohol really captures the essence of the citrus fruit flavor. This is similar to Triple Sec, but so much cooler. And there is a cocktail recipe!
Oh, this marmalade recipe has stolen my heart. I eat it with cheese, on toast, as a glaze on chicken and roast vegetables. I have mixed it in cocktails & yes, eaten it out of the jar with a spoon. I am warning you. It's amazing. Makes about 3 pints.