Soft lemon candied fruits in syrup

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Rinse the lemons thoroughly.

2. Step 2:

   

   Peel the membranes with a spoon. Cut into strips 0.5-0.6 cm .

3. Step 3:

   

   Then pour cold water and leave 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 /.

4. Step 4:

   

   Blanch the soaked peel in boiling water for 10 minutes, covering with a lid. Repeat the cycle three times.

5. Step 5:

   

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

6. Step 6:

   

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

8. Step 7:

   

   While the cycles of blanching the crusts are going on, prepare the syrup: - Pour 1,400 grams of sugar into a saucepan, add 600 ml of water, stir. Cook on slow heat until sugar dissolves, add heat and bring to a boil.

9. Step 8:

   

   Put 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.

10. Step 9:

    

    Cook for about 50 minutes until the syrup is boiled, but the liquid should remain so that all the crusts are hidden. Leave to cool and infuse for 8-12 hours, I leave overnight.

11. Step 10:

    

    The finished candied fruits will become transparent, beautiful amber color. The syrup will thicken and will be like a viscous jelly.

12. Step 11:

    

    Pour the cooled jelly with candied fruits into dry, sterile jars and screw them with screw lids, plastic ones will also work. Store in the refrigerator. We usually run out quickly and cook a new portion. It turns out almost 3 jars of 0.5 liters .