Candied lemons. Candied orange or lemon peels

Jam is always tasty and healthy. Fruits and berries are often used to make ordinary jam. And we will try to make jam from lemon peels. It can be cooked not only in summer, but also in winter, that is, throughout the year, because lemons are available throughout the year. The jam is very tasty, has a pleasant aroma and delicate taste. To cook such a jam, you need to take an enameled basin, bowl or pan, stainless steel dishes are also suitable. Before starting work, it is required to thoroughly wash the container and make sure that there is no cleaning agent left on the walls.

jam ingredients

Sugar 1 kg;

Water 0.5 liters;

Citric acid 5 g;

Crusts from 8 9 lemons;

How to make jam

You need to start making jam by washing the lemons. You can do this with soap or pour boiling water over the lemons in order to remove the wax that covers the lemons, and then rinse well again under running water. Crushed lemon peels, you need to put in an enamel bowl. Pour cold water over, cover tightly and refrigerate. Change the water every 12 hours for two days. Chill the lemon peels well. Next, the washed crusts should be poured with clean cold water and boiled for 15-17 minutes under the lid. Then remove the lid and cook for another 15 minutes so that the excess liquid evaporates and the syrup becomes thicker.

After that, pour water into the pan, put on fire, add one kilogram of sugar and, stirring constantly, prepare the syrup. The syrup will be better if you add lemon pulp mashed with a blender to it. We send the boiled lemon peels to the chilled sugar syrup and cook for 5 minutes. Then the lemon peels should be left in the syrup for one day. At the end of the day, once again put the jam on the fire and cook for 10 minutes after it boils and cool. A few minutes before the end of cooking, you need to put citric acid in the jam, which is absent in lemon peels. The finished jam should look like this: the syrup is thick, and the lemon peels are transparent. Jam is laid out in sterilized jars. The preparation time for this jam is about 2 hours. Jam is used as a dessert, and it can also be used to make sauces.

Even tastier here:

Peach jam for the winter.
How to cook banana jam
How to cook healthy royal currant jam? Cooking delicious grape jam

These lemon candied fruits are a heavenly treat for lovers of citrus sweets. To try these fragrant gummies, all you need is lemons, sugar, water and ... a large ice pack. Do not be surprised: in the process of cooking, lemon slices will have to take contrast baths. Candied lemon peels are not for everyone. Even after a long soaking, they turn out to be harsh and partially lose their aroma and taste. To keep all the lemon charm, you can make candied fruits not from peels, but from lemon slices. You just need to show a little culinary skill, and you will get incomparable charming and fragrant lemon sweets.

Ingredients:

• 3 lemons
• 2 cups sugar
• 1 glass of water
• big ice pack.

Cooking method

Cut the lemon crosswise into thin slices (but not too thin, otherwise they will tear during cooking). Remove the bones and set aside the tips - we won't need them.

Boil water in a large saucepan. Put in the lemon slices and cook for about a minute. At this time, prepare a container with cold water, put ice in it.

Drain the boiling water from the saucepan with the lemon wedges through a colander. And put them in a bowl of ice.

Pour 2 cups of sugar into a saucepan, pour a glass of water and cook over low heat, stirring until the sugar dissolves. Then bring the syrup to a boil, put the lemon slices. Now you need to reduce the heat so that the syrup stops boiling. And cook lemon slices for one and a half to two hours. The most successful candied fruits from lemon slices are obtained if they are boiled for two hours, making sure that no boiling occurs. Then the slices will be less sticky and will be able to dry perfectly. Ideally, find some kind of cooking container so that the slices can be distributed in one layer over the surface of the syrup.

Arrange the slices in a single layer on a baking rack set on a baking sheet into which excess syrup will drain. Leave to dry for a day.

Ready-made candied lemons are not sticky, they taste somewhat like chewing sweets and are not bitter at all. If you want to make candied orange peels, then the peels will definitely need to be soaked properly, otherwise they will leave a slight bitterness. The process of preparing candied oranges is stretched over time, but does not require any special culinary skills. Orange peels definitely do not need contrast baths. :)

Candied lemons are easy to make at home. There is a recipe for making lemon peel dessert, but we offer another solution - candied lemon wedges. Many people like to drink tea with lemon, add citrus juice to various sauces and marinades, salads, pastries, and more.

In a word, the use of lemon and its zest has many positions. Candied lemon slices are a rather original dessert that can be used as an independent delicacy, or you can decorate any jam with it, which will give the dessert a special taste and aroma.

candied lemon ingredients

• Lemons of medium size - 3-4 pieces;
• Sugar - 300-350 grams;
• Water - 400 milliliters.

Candied lemons cooking

First, the lemons should be thoroughly washed using soap and a stiff brush, and then left in cool water for 40 minutes.

Next, pour water into the container, add sugar to it, heat it on the stove, stirring the syrup until all grains are dissolved. We put the lemons in syrup and cook on low heat for 20 minutes, then cool for a while and cook for another 20 minutes. In total, the cooking process will take 40 minutes.

Then we 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 spread on a surface covered with parchment, and dry for a day.

Everyone knows how useful lemon zest is in cooking. But there are many more possible uses for lemon peel. Today we will talk about how it can be useful in the household. It turns out that you can do a lot with lemon peel and still avoid the use of harmful chemicals.

In fact, lemon is most often of all citrus fruits, it is used for gastronomic, medicinal and cosmetic purposes. The high content of vitamin C, antioxidants and essential oils in lemon helps us to be healthy and beautiful.

But here's the crust! After all, this is the part of the lemon that we usually throw away ... But the peel of a lemon contains 10 times more vitamins than juice, and contains a lot of minerals and fiber.

Lemon peel also contains essential oils, citric acid and other important compounds that we will learn to use to maintain our health and beauty, as well as cleanliness in the house.

1. Cleansing tea
The vitamin C and pectin found in lemon peels are very beneficial for the proper functioning of the liver, intestines, and kidneys.

Active compounds promote the elimination of toxins and create a protective barrier against the negative effects of free radicals.

Ingredients:
+ peel from 2 lemons,
+ 1 liter of water.

How to cook:
+ pour lemon peel with water, bring to a boil, reduce heat and leave for another 15 minutes,
+ cool the drink and drink it 3 times a day.

2. Flavored vegetable oil
To add extra flavor to your salads, soups, and other dishes, make vegetable oil flavored with grated lemon peel.

Ingredients:
+ peel from 2 lemons,
+ a bottle of olive oil.

How to cook:
+ grate the peel of a lemon and add it to a bottle of olive oil,
+ let the oil brew for a couple of days and use it for cooking.

3. Air freshener
The strong citrus scent is ideal for removing odors from various areas of the home.

Ingredients:
+ peel from 2 lemons,
+ ½ liter of water,
+ rosemary - 3 sprigs fresh or dried, or 20 drops of rosemary essential oil,
+ 1 teaspoon vanilla extract (5 ml).

How to cook:
+ pour lemon peels and rosemary with water and boil them for 10 minutes,
+ Add vanilla and cook for 5 more minutes.

If you are using an essential oil, then boil only the lemon peels, and add the oil after the infusion has completely cooled.

Pour the finished infusion into the liquid with a sprayer and spray it in the right places. The effect is very good!

4. Composition for softening the skin on the elbows and heels
Elbows and heels are areas where the skin dries out very easily and quickly due to the lack of sebaceous glands there. Elbows may become dark and heels + yellow and cracked. To reduce dark spots on your elbows and get rid of dead skin, use lemon peels and baking soda.

Ingredients:

+ 6 drops of lemon juice,
+ 1 teaspoon of baking soda (5 g).

How to prepare and use:
+ mix a thick paste from all the ingredients and apply it on the required areas of the skin,
+ make a light massage, hold the paste on the skin for another 5 minutes,
+ Rinse with warm water
+ after this procedure, avoid exposure to direct sunlight!

5. Microwave cleaner
Lemon's unique aromatic and disinfectant properties are great for removing dirt, odors and grease in the microwave.

Ingredients:
+ peel from 2 lemons,
+ 1 glass of water (200 ml).

Usage:
+ cut the peel into small pieces, pour a glass of water and put in the microwave,
+ heat for 30 seconds at maximum power,
+ remove dirt with a dry soft cloth,
+ if necessary, repeat the procedure.

6. Nail bleach
If you notice that your nails have become yellowish and weak, then you can add a little grated lemon peel to your clear polish or manicure base. Or you can rub fresh zest directly into the nail plate before coloring.

Ingredients:
+ zest of 1 lemon
+ transparent varnish - 1 vial.

How to use:
+ grate lemon zest and add to a bottle of varnish,
+ varnish your nails, as usual.

Alternative way: 2 times a day, rub the nail plates with the white side of the peel.

7. Acne treatment
The astringent properties of the lemon peel and its antibacterial qualities are great for cleaning pores, removing blackheads and getting rid of oily sheen.

Ingredients:
+ 2 tablespoons of grated lemon zest (20 g),
+ 1 teaspoon of sugar (5 g),
+ 2 tablespoons of cucumber juice (20 ml).

How to use:
+ mix lemon zest, sugar and cucumber juice to a smooth paste,
+ apply on face and leave for 15 minutes,
+ Lightly rub the skin in a circular motion, then rinse with cold water.

As you can see, throwing away the lemon peel is definitely not worth it - it can be very useful!

The crusts 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 thrown into 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 desirable to prepare the syrup in water in which the crusts have been blanched.

Peels for candied fruits are boiled in three steps for 10 minutes with an exposure between boils of 10 hours. During the third boil, candied fruits are boiled to a syrup boiling point of 107.5 ° C, they are thrown into a colander and left for 1-1.5 hours for the syrup to drain completely. Then the crusts are placed in one layer on a sieve and dried a little in the oven at a temperature not exceeding 40 ° C. Dried crusts are sprinkled with fine sugar, trying to cover the entire surface of each crust with it, after which the candied fruits are again dried in the oven. To avoid moistening or drying of finished candied fruits, they are placed in clean, dry jars and hermetically sealed.

Ready-cooled candied fruits can be dried at room temperature. First, they are dried for a day, and then rolled in sugar and dried for 1-2 days.

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Classic candied fruits do this:

orange peels are soaked in cold water for three days, changing the water twice a day, grapefruit peels up to five days. Then the crusts are boiled for 10 minutes in salted water, washed. Candied fruits are prepared in three steps, dipping the crusts into boiling syrup, boiled for 10 minutes, turned off and kept for 10-24 hours. At the end of cooking - citric acid. After the third boil, the crusts are thrown back on a sieve and the syrup is allowed to drain completely, etc. as desired.

For candied citrus fruits, the peel of oranges, tangerines, lemons and grapefruit, limes is suitable. The mix tastes more interesting when different pieces fall into it.

Oranges and limes make the most delicious candied fruits, slightly tart from lemons, with 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 a peel from 3 oranges + 1 lemon + 6 tangerines

Without cutting the peel, put in a saucepan, pour cold water (2-2.5 liters),

bring to a boil, reduce heat, simmer for 10 minutes. Put the crusts in a colander, put under cold water. Again, put them in a saucepan, pour cold water, bring to a boil, add 1 tsp. salt for 2-2.5 liters of water, boil again for 10 minutes, drain, put under water, and the third time - similarly to the second. Add salt to the water to get the bitterness out. After boiling for the third time, rinse the peel again under running cold water, let the water drain, cut into strips of 0.5 cm wide

Tangerine skins are very tender, they are easy to divide into pieces.

Pour 2 cups of sugar into a saucepan, pour 1 cup of boiling water, 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 occasionally. Pieces of peel become almost completely transparent

When there is very little syrup left, cooking is complete. At the very end, be sure to add citric acid to taste. All. Then you can do with candied fruits at your discretion. I put some in a colander to drain the syrup,

rolled in sugar and dried on parchment for 2 hours - delicious sweets turned out

You can put all the candied fruits in a colander until the syrup drains completely (1-2 hours), and then lay them out on parchment and put in the oven for drying at 50-70 degrees. for half an hour to an hour, and then sprinkle with sugar. You can also put hot candied fruit immediately after cooking in sterile jars and use it for a layer of cakes, and syrup for impregnation.

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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 for three days in cold water, which is changed daily.
Then the crusts are boiled for at least 10 minutes until they become soft and elastic.
After the crusts have cooled and water has drained from them, they are placed in a bowl in which they will be candied.
Orange and lemon peels can be quickly dried by boiling them several times in sugar syrup. The crusts are obtained at the same time 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 like candied fruits.
If the crusts are boiled in sugar syrup only 2-3 times, they must 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 is completely dissolved, well-boiled peels are lowered into the syrup and boiled in it for about 5 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 syrup, are placed hot in a heated jar and quickly corked.

Note:
If the sugar in the jar begins to crystallize, it is immersed in hot water and heated until all the sugar crystals have dissolved. After the syrup has drained, the peels are removed and used as needed.