Ingredients:
200 g lemon peel
Syrup:
Sugar 300 gr
Water 150 ml
Citric acid 0.5 g, diluted in 1 teaspoon of water
Sugar for sprinkling 40 g
Instructions:
Remove the zest from lemons or oranges with a thin knife. Then the peel is cut into slices or cubes.
The cut cubes are poured cold water and soak for 3-4 days, changing the water 2 times a day. This is not very difficult to do: just put a jar on the table, drain the old water in the morning and evening, and fill it with new water; this will take about 30 seconds. Only on the first day you need to make a calculation and tell yourself: I’ll start cooking, for example, on Thursday. And then you can methodically drain and refill with fresh water without straining. This long rigmarole is needed in order to remove or at least weaken the bitter taste that is inherent in lemon and orange peels.
Then the crusts are boiled in plain water 3-4 times for 5 minutes or so many times until the bitterness of the aftertaste remains when tested. At the same time, change the water every time, i.e., drain the water in which the crusts boiled once, and add fresh water.
Then prepare sugar syrup. Dip the crusts into boiling syrup, remove from heat and leave for 7-10 hours.
“Then put it on the fire again, bring to a boil and cook over low heat for 5 minutes, remove from the heat, cover the bowl with a lid and leave for 10-12 hours.” — repeat the action in quotes 5 times. It is necessary to introduce into the thickness of the crusts required amount sugar, and this can be done with such short-term heating and further standing.
7. Add before the last cooking citric acid. Then cook the last 5th time for 5 minutes. Acid is needed so that the taste becomes brighter and so that the candied fruit does not crystallize inside, but remains soft, since the acid prevents comprehensive crystallization, and the candied fruit does not turn into caramel pieces.
Depending on the heat you set and how intensely the candied fruit simmers, the liquid from the syrup may evaporate faster or slower. The readiness of candied fruit is determined as follows: a slice of candied fruit is pricked with a fork, the syrup will have a boiling point of 107-108 ºС, will become viscous and drain slowly, and the crust will be covered with a shiny coating.
After boiling in acidified syrup, the candied fruits are kept in the syrup for 3-4 hours. Then put it on a sieve and allow the syrup to drain.
Then the crusts are laid out in one layer on a sieve, slightly dried at room temperature.
Then the candied fruits are sprinkled granulated sugar and again laid out for final drying.
Step-by-step preparation:
- Wash and peel the lemons so that a small part of the white rind remains on the skin. A white layer that is too thick will give the candied fruits bitterness, and if you remove only the colored part, the candied fruits will turn out thin.
- Cut the crusts into small cubes or strips.
- Fill the skins with fresh cold water and soak them for 3 days in cold water, while changing the water 3 times a day. (Note: If you don’t have time to wait 3 days, then fill them with water and boil for 15 minutes. Then drain the water, add fresh water and boil again. Repeat the procedure 4 times. Carrying out the last 2 cycles, add a pinch of salt to the water, about 0.5 hours .l.).
- Place the candied fruits in a saucepan with cold water, boil and simmer for 15 minutes.
- Pour the skins into a saucepan and add sugar in a 1:1 ratio, i.e. for 500 g skins, 500 g sugar.
- Place the pan on the fire and stir. The soaked skins will release a lot of juice and will cook in syrup, and after 10 minutes the liquid will evaporate.
- Place candied fruits on a baking sheet. In just half an hour they will dry out, but the middle will remain soft.
- After a week, the candied fruits will dry completely and become hard. Therefore, before using them in baking, it is better to pour boiling water or cognac over them, like raisins.
A tasty treat can be bought at street tents. However, they are not cheap and have an acid-bright color. Much Candied fruits are healthier Prepare your own lemons at home.
Ingredients:
- Lemons - 1 kg
- Sugar - 1 kg
- Water - 500 ml
- Wash the lemon and dry it with a paper towel. Cut it into thin rings and soak in water for three days. During this time, change the water 5-6 times.
- Place the raw materials in boiling water and cook for 15 minutes.
- Then pour into a colander to drain the liquid. But collect the water that remains, it will be useful in the future.
- Make syrup. Pour the collected lemon water over the sugar and boil. When the syrup boils, foam will appear. Remove it and continue to boil the syrup.
- Place lemon slices in hot syrup and cook for 1.5 hours.
- Leave them to cool completely and bring to a boil again. Cook for 15 minutes and repeat the step one more time.
- Place the finished crusts in a sieve and leave the syrup to drain.
- After 3 hours, place the candied fruits in one layer on a baking sheet and dry in a preheated oven to 50 degrees.
- Sprinkle the finished candied fruits with granulated sugar, mix and repeat drying.
- Store sweets in tightly closed containers.
Candied lemon peel - good dessert for tea, in salad sauces, marinades for meat, baked goods, etc. They can be prepared either from lemon peels or from whole fruits.
Ingredients:
- Lemon - 4 pcs.
- Sugar - 300 g
- Water - 400 ml
- Wash the lemons warm water, clean with a stiff brush and soak in cold water for 40 minutes.
- Cut them into cubes, rounds, or remove just the zest. But don’t cut it too thin, otherwise the slices will tear.
- Place a pan of water on the stove, add sugar and stir until dissolved. Add lemon and stir.
- Cook over low heat for half an hour. Stir and cook for another 20 minutes.
- Cool the slices in syrup.
- Place the cooled pieces in one layer in a colander to drain the syrup and leave for 2 hours.
- Transfer them to a tray and leave overnight. You can also dry them in the oven for low heat at 80 degrees.
- Store the sweet in a jar with a lid.
Candied lemons are really healthy and tasty treat, which will completely satisfy the desire to eat something sweet. Another simple way to prepare candied fruit is to grind lemon peels in a meat grinder. This will significantly speed up the manufacturing process strategic reserves.
Ingredients:
- Lemon peels - 300 g
- Sugar - 300 g
- Drinking water - 200 ml
- Twist the lemon peels in a meat grinder through a large wire rack.
- Transfer the mixture into a container and pour drinking water. Leave them for 3 days, changing the water 4-5 times.
- Place the raw materials in boiling water and boil for 15 minutes.
- Pour the mixture into a colander and leave the liquid to drain.
- Collect water, it will be useful later.
- Pour the collected lemon liquid over the sugar and boil. Skim off any foam that appears.
- Place in hot syrup lemon peels and cook for 1.5 hours.
- Leave the crusts to cool in the syrup, then return to the boil and cook for 15 minutes. Repeat the same procedure again.
- Place the crusts in a colander and leave the syrup to drain.
- After an hour, transfer the mixture in an even layer onto a baking sheet and leave to dry naturally for 3-5 days. At the same time, turn them over several times so that the mass hardens evenly and does not form a single lump.
- Sprinkle the finished candied fruits with granulated sugar, place in a glass container and store in tightly closed jars.
The peels are soaked for 5 days in cold water, changing it 2-3 times a day. The soaked peels are blanched for 10 minutes in boiling water and drained in a colander. The crusts prepared in this way are placed in an enamel basin and poured with hot sugar syrup prepared at the rate of 1.2 kg of sugar and 300 g of water per 1 kg of prepared crusts. It is advisable to prepare the syrup in water in which the peels have been blanched.
Peels for candied fruits are boiled in three batches for 10 minutes each, with a wait of 10 hours between cooking. During the third cooking, the candied fruits are boiled to the syrup boiling point of 107.5 ° C, placed in a colander and left for 1-1.5 hours for the syrup to completely drain. Then the peels are placed in one layer on a sieve and slightly dried in the oven at a temperature not exceeding 40 °C. The dried peels are sprinkled with fine sugar, trying to cover the entire surface of each peel, after which the candied fruits are dried again in the oven. To avoid moistening or drying out the finished candied fruits, they are placed in clean, dry jars and hermetically sealed.
Finished cooled candied fruits can be dried at room temperature. First, they are dried for 24 hours, and then rolled in sugar and dried for 1-2 days.
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Classic candied fruits are made like this:
orange peels are soaked in cold water for three days, changing the water twice a day, grapefruit peels for up to five days. Then the peels are boiled for 10 minutes in salted water and washed. Prepare candied fruits in three steps, dipping the crusts into boiling syrup, cook for 10 minutes, turn off and leave for 10-24 hours. At the end of cooking - citric acid. After the third boiling, the peels are thrown onto a sieve and the syrup is allowed to drain completely, etc. as desired.
For candied citrus fruits The peels of oranges, tangerines, lemons, grapefruit, and limes are suitable. The mix tastes more interesting when different pieces are included.
Oranges and limes make the best delicious candied fruits, slightly tart from lemons, with a hint of bitterness from grapes and tangerines.
For the express method you need:
peel of 5 large oranges (lemons)
2 cups sugar + sprinkles
citric acid (about 1-3 grams to taste)
I had peels from 3 oranges + 1 lemon + 6 tangerines
Place the peel without cutting into a saucepan, add cold water (2-2.5 liters),
bring to a boil, reduce heat, simmer for 10 minutes. Place the peels in a colander and place under cold water. Place them in a saucepan again, add cold water, bring to a boil, add 1 tsp. salt per 2-2.5 liters of water, boil again for 10 minutes, drain, put under water, and the third time - the same as the second. Add salt to the water to help remove the bitterness. After boiling for the third time, rinse the peel again under running cold water, let the water drain, cut into strips 0.5 cm wide
Tangerine skins are very tender and easy to cut into pieces.
Pour 2 cups of sugar into a saucepan, pour in 1 cup of boiling water, and let it boil. Dip the chopped peel into this syrup.
Cook over medium heat until almost completely reduced.
It took me about 35 minutes.
You can stir with a spoon or shake the pan periodically. Pieces of peel become almost completely transparent
When very little syrup remains, the cooking is complete. At the very end, be sure to add citric acid to taste. All. Then you can do with the candied fruits as you wish. I put some of it in a colander to drain the syrup.
rolled in sugar and dried on parchment for 2 hours - the result was delicious sweets
You can put all the candied fruits in a colander until the syrup has completely drained (1-2 hours), and then spread them on parchment and put them in the oven to dry at 50-70 degrees. for half an hour or an hour, and then sprinkle with sugar. You can put the still hot candied fruits immediately after cooking in sterile jars and use them for layering cakes, and use the syrup for soaking.
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Candied oranges or lemons
November 5, 2009 | Natali
Cuisine: Czech
Classification: Canning | fruits/berries
Vegetarian dish
Ingredients:
orange or lemon peels - 100 gr.
sugar - 120 gr.
water - 1.5 tbsp.
Cooking method:
Orange and lemon peels are cut into circles, squares, rectangles, etc.
To eliminate the bitter taste, the peels are soaked in cold water for three days, which is changed daily.
The crusts are then cooked for at least 10 minutes until they are soft and elastic.
After the crusts have cooled and the water has drained from them, they are placed in a bowl in which they will be candied.
Orange and lemon peels can be quickly candied if you boil them several times. sugar syrup. The resulting crusts are transparent and attractive in appearance.
With prolonged and repeated evaporation and thickening, orange and lemon peels harden, sugar crystals appear on their surface, and the peels become similar to candied fruits.
If the peels are boiled in sugar syrup only 2-3 times, they need to be dried in the oven and placed in jars to avoid moisture.
Small amounts of lemon or orange peels candied as follows.
Sugar is dissolved in water and put on fire. When the sugar has completely dissolved, dip the well-cooked peels into the syrup and cook them in it for about 5 more minutes.
The next day, the crusts are boiled again in the same syrup and this is repeated twice every other day.
The last time the peels are boiled until the syrup thickens, and then they, together with the hot syrup, are placed in a heated jar and quickly sealed.
Note:
If the sugar in the jar begins to crystallize, it is immersed in hot water and heat until all sugar crystals dissolve. After the syrup has drained, the peels are removed and used as needed.
Candied lemons are not difficult to prepare at home. There is a recipe for making a dessert from lemon peels, but we offer another solution - candied fruits from lemon wedges. Many people like to drink tea with lemon, add citrus juice to various sauces and marinades, in salads, baked goods, etc.
In a word, the use of lemon and its zest has many positions. Candied lemon wedges – quite original dessert, which can be consumed as an independent delicacy, or you can decorate any jam with it, which will give the dessert a special taste and aroma.
Candied lemons ingredients
- Medium-sized lemons – 3-4 pieces;
- Sugar – 300-350 grams;
- Water – 400 milliliters.
Preparation of candied lemons
First, wash the lemons thoroughly using soap and a stiff brush, and then leave them in cool water for about 40 minutes.
Next, pour water into the container, add sugar, heat it on the stove, stirring the syrup until all the grains dissolve. Place the lemons in syrup and cook over low heat for 20 minutes, then cool for a while and cook for another 20 minutes. The cooking process will take 40 minutes in total.
Then cool the slices again and place them in a colander, laying them in layers. Let the syrup drain, which will take a couple of hours. Then we place it on a surface covered with parchment and dry it for 24 hours.
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