Candied melon

In general, I am madly in love with melon, so when the season of these fruits comes in the fall, I buy it every day.
The recipe for making candied melon is quite simple, but you should have patience and time. I cooked every day after work.
By the way, in my opinion, it is better to take unripe melon for cooking, otherwise candied melon will not be at all correct.
So, the melon needs to be washed, peeled and peeled, and then cut into small pieces.
Mix sugar and water. As a result of cooking, syrup is obtained from the mixture.
We put our melon pieces in this syrup and cook until ready. Then we stand in a cool place for about 12 hours – it's okay if it's longer.
Several times (about 3-4) we repeat alternately the processes of cooking and settling.
During the last cooking, add citric acid.
The finished candied melon is placed in a colander and drained of all the liquid.
Then the candied fruits must be dried – in the air or in an open oven.
For storage, candied melons are laid out in jars covered with parchment paper, covered with powdered sugar and sugar.