Lemons, oranges, tangerines are perhaps the most popular fruits in Russian stores. However, few know how to get the full benefit of these citrus fruits, including their rind. But from it you can make an excellent treat for tea - candied fruit.
Candied tangerine peels
Peel the tangerines. To do this, cut off the circles at the stalk and on the opposite side, then cut the peel into slices with a sharp knife along the fruit. Put the prepared crusts in a saucepan and cover with cold water to remove the bitterness. Soak the peel for 3 days, changing the water after 6-8 hours. Then boil the crusts for 10 minutes, drain in a colander to drain the water, and place in an enamel bowl or wide-bottomed saucepan.
Add sugar to the water in which the peel was cooked (1 kg of crusts will require 1.2 kg of sugar and 0.4 liters of water) and boil the syrup. Pour the boiling syrup over the crusts and leave for 10 hours, then add 3 g of citric acid, boil the crusts for 15 minutes and leave the jam for another 10 hours. Then boil the candied fruit until cooked (a drop of syrup does not spread over a saucer) and discard the boiling jam in a colander. Leave the crusts in a colander for 1.5 hours until the syrup is completely drained, then put them in a sieve and leave to dry for a day. After that, roll the slices in sugar and put them in a sieve again for a day to dry. For long-term storage, candied fruits are rolled up in clean dry jars under a metal lid. The syrup can be used for confectionery purposes.
Candied orange peels
To remove bitterness, orange peels must be soaked for at least 4 days, periodically changing the water. After soaking, boil the peel for 15 minutes and drain in a colander. To prepare syrup for 1 kg of orange peel, take 1.8 kg of sugar, 0.45 liters of water and 2 g of citric acid. Cook candied orange fruits in 3 doses for 10 minutes, leaving after boiling for 10 hours. Before the third cooking, add citric acid and boil until tender. Candied orange fruits are dried in the same way as tangerines.
Candied lemon peels
To remove bitterness, lemon peels are soaked for at least 5 days, changing the water 3-4 times a day. Otherwise, the technology for preparing candied fruits does not differ from those described above. The syrup is prepared in the same water in which the lemon peels were cooked. 1 kg of peel requires 1.2 kg of sugar and 0.3 liters of water.
