Candied Lemon Peels in Syrup

Natural aromatic delicacy and excellent filling! They look and taste like lemon jam, but they are still candied fruits! Only after boiling in sugar syrup are they not discarded and dried. Such candied fruits are already a tasty, ready-made dish in themselves. However, they are very good as a layer or filling for butter, yeast, biscuit, shortbread and cake dough. You can also use it to decorate a wide variety of confectionery products or pour it over pancakes and ice cream..
cook time: 72h
Zoe Kendrick
Candied Lemon Peels in Syrup

Nutrition Facts (per serving)

183
Calories
43g
Carbs
1g
Protein

Ingredients (3 portions)

Syrup:

Sugar 1.4 kg
Water 600 ml

The basis:

Lemon peel 1400 g
Water to taste
Salt 1 tsp

Recipe instructions

Step 1

Step 1
Prepare food. Rinse the lemons thoroughly.

Step 2

Step 2
Remove the membranes from the peel using a spoon. Cut into 0.5-0.6cm strips.

Step 3

Step 3
Then pour cold water and leave for two days. Periodically, after 5-7 hours, drain the water and replace it with fresh water. Soaking removes the bitterness. You can leave it for a day, there will be a little more bitterness, but there is no point in soaking it for more than 2 days /then they lose their shape and appearance during cooking/.

Step 4

Step 4
Blanch the soaked peel in boiling water for 10 minutes, covering with a lid. Repeat the cycle three times.

Step 5

Step 5
Each time drain the boiling water, rinse the peel, cooling with running water.

Step 6

Step 6
Boil the last two times adding 1 tsp. salt per 2 liters of water. It is the salt that will remove the remaining bitterness well.

Step 7

Step 7
While the peel blanching cycles are going on, prepare the syrup: — Pour 1,400 g of sugar into a saucepan, add 600 ml of water, stir. Cook over low heat until the sugar dissolves, add heat and bring to a boil.

Step 8

Step 8
Throw the crusts into boiling syrup and cook over low heat. Adjust so that it gurgles quietly, without splashes or fading. Do not cover with a lid.

Step 9

Step 9
Cook for about 50 minutes until the syrup has boiled down, but the liquid should remain so that all the crusts are hidden. Leave to cool and set for 8-12 hours, I leave it overnight.

Step 10

Step 10
The finished candied fruits will become transparent and have a beautiful amber color. The syrup will thicken and become like viscous jelly.

Step 11

Step 11
Pour the cooled jelly with candied fruits into dry, sterile jars and screw on with screw caps; plastic ones will do. Keep refrigerated. We usually run out quickly and prepare a new portion. It turns out almost 3 jars of 0.5 liters each.

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