My very basic recipe for candied citrus peel:
Cut whole washed peel into quarters - don't bother removing the pith (but I have to collect up lemon and orange peel to make it worthwhile - I keep it in freezer until I've got enough). Simmer it in water, and change the water 3 times.
Make up syrup to cover, using 1 pound (454g) of white sugar for every pint of water used boiled for 10 minutes.
Put peel in syrup solution,leave overnight. Drain, put peel aside. Add 250g sugar to the syrup, boil up, let cool, put peel back in. Leave peel in overnight, repeat process for 7 days adding more sugar to the syrup etc, and then on last day, drain from syrup and leave to dry. I sometimes put it in front of the fan if I do it in summer, otherwise just in an airy place, covered with mesh to stop flies/dirt getting at it.
 Â
Hi Jenny,
How much sugar do you put in after the first lot of soaking??
Thanks
Gill
Each day when I take the peel out, I add 250g (1/4 lb) of sugar to the syrup, bring it to the boil, let it cool, then put the peel back in.
(The syrup is really thick towards the end of the week.)
A curious question, what do you do with the remaining syrup at the end of the period ... ?
Derekthefox :D
Well, since it does not get boiled to the state where the sugar properties change, I quite often mix a little water with it and start the next batch.
I have also in the past added lemon juice and boiled it up to "crack" stage to make lemon drops.
More often, since it usually happens in summer, I also added a litte water and bunged it in the slug traps.