Candied lemon peel

Step-by-step cooking

1. Step 1:

   

   I haven't thrown away citrus peel for a long time. I freeze or if there is a lot, then I cook immediately. Candied fruits go into baking and as a pleasant energy snack. Wash whole citrus fruits thoroughly before use. Simply rinse the frozen crusts with cold water.

2. Step 2:

   

   From practice, it is more convenient to clean the crusts from the remnants of the membranes easier immediately, before freezing or soaking. I usually clean it with a spoon.

3. Step 3:

   

   Peeled crusts cut into strips of 0.5-0.7 cm. Or I cut the hemisphere in half and then into 3-4 triangular segments. If there are not enough crusts, I freeze them until they accumulate / so they will take up less space in the freezer and will already be ready for further processing /.

4. Step 4:

   

   There are a lot of crusts at once, then I fill them with cold water and soak them for two days. Periodically after 5-7 hours, drain the water and change it to fresh. Soaking removes the bitterness. You can leave it for a day, the bitterness will be a little more, but it doesn't make sense to soak for more than 2 days / then they lose their shape and appearance when cooking /.

5. Step 5:

   

   Blanch the soaked peel in boiling water for 3-4 minutes, covering with a lid. Repeat the cycle three times.

6. Step 6:

   

   Drain boiling water each time, rinse the peel, cooling with running water.

7. Step 7:

   

   Boil the last two times adding 1h.l. salt to 2L of water. It is salt that will remove the remnants of bitterness well.

9. Step 8:

   

   While the cycles of blanching the crusts are going on, prepare the syrup: - Pour 500g of sugar into a saucepan, add 250 ml of water, stir. Cook on slow heat until sugar dissolves, add heat and bring to a boil.

10. Step 9:

    

    Throw the crusts into the boiling syrup, cook over low heat. Adjust so that it gurgles softly, without splashes and fades. Do not cover with a lid.

11. Step 10:

    

    Cook for about 1 hour, until the syrup boils completely. Make sure that the crusts are not burnt, but there is almost no syrup left. Then fold the crusts into a colander or sieve and let cool.

12. Step 11:

    

    When there are a lot of crusts, it is quite troublesome to lay them out in even rows, so I put them directly on the baking sheet /I don't put paper/. I carefully distribute the crusts, trying to evenly fill the space in a thin layer. And it is when there are a lot of crusts, I put the baking sheet in the oven for 1 hour with the door ajar. In the electric oven, I dry candied fruits periodically switching the temperature from 50 to 80 degrees. Be guided by your oven, but do not turn on more than 80.

13. Step 12:

    

    After an hour, I turn the candied fruits over, just mix them with a Chinese stick and dry them in the air for a couple of hours. Then I pour powdered sugar, mix it and leave it under gauze for a day. Ready to store in the refrigerator in a glass container. Candied fruits turned out to be almost kg.

14. Step 13:

    

    Citrus candied fruits of larger cuts diverge instead of sweets, but I like the format of straws more in baking.