Recipe step by step candied lemon. Candied lemon and orange 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:

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Lemon candied fruits are included in the list of ingredients for the preparation of many confectionery products. Well, what is a Christmas cake or a sweet Easter cake without beautiful candied fruits? Also, they are ideal for various pastries with cottage cheese. Yes, and children love to nibble on tasty and healthy candied fruits instead of candy.

This recipe is easy to make, albeit time consuming. However, a simple technology makes it possible even for inexperienced cooks to make candied fruits from lemon peels at home.

How to make candied lemon juice at home.

For cooking, choose varieties with a thick skin. It is necessary to thoroughly wash the lemons, dry them, remove the peel without touching the pulp and cut it into pieces of the same size. The products indicated in the recipe are designed for 1 kg of crusts.

Then, pour the preparations for candied fruits with water and leave for 72 hours or four days. If this is not done, candied fruits will be bitter.

Water during this period needs to be changed 6-7 times.

Then, you need to prepare sugar syrup: boil 250 ml of water, add 1 kg of 200 g of sugar and boil, stirring, until the sugar is completely dissolved.

Pour the soaked lemon peels with this syrup and boil for 10 minutes.

Then set aside to infuse for 10 hours.

So repeat three times.

After the third boil, strain the sugared lemon peels from the syrup, let them dry.

Then, dry in the oven at a low temperature (not higher than 40 C) for several hours. The oven door can be left ajar. Let dry at room temperature.

Ignite clean jars in the oven, put ready-made dry candied lemons in them and close tightly.

The storage place should not be warm and humid. It is very convenient to store candied fruits in plastic boxes in the freezer. The proposed methods, at first glance, contradict each other, but in fact both the first and second cases are ideal for storing the workpiece.

Having mastered how to cook candied fruits from lemon peels, you can also make orange, grapefruit or lime peels according to a similar recipe. Yes, I almost forgot - you can make delicious homemade lemonade from lemons and syrup left without skins.

Ingredients:

200 gr lemon peel
Syrup:
Sugar 300 gr
Water 150 ml
Citric acid 0.5g diluted in 1 teaspoon of water
Sugar for sprinkling 40 gr

Instructions:

Remove the zest from lemons or oranges with a thin knife. Then the peel is cut into slices or cubes.

Chopped cubes are poured with cold water and soaked for 3-4 days, changing the water 2 times a day. This is not very difficult to do: if you have a jar on the table, drain the old water in the morning and evening and pour in the new one, this will take about 30 seconds. Only on the first day you need to make a calculation and say to yourself: I start cooking, for example, on Thursday. And then you can methodically drain and fill in fresh water without straining. This long gimp is needed in order to remove or at least reduce 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 as many times until the bitterness of the aftertaste remains on the sample. At the same time, change the water every time, that is, the water in which the crusts were boiled once, drain, and pour fresh.
Then prepare sugar syrup. Dip the crusts into boiling syrup, remove from heat and stand for 7-10 hours.

“Then put on fire again, bring to a boil and cook on low heat for 5 minutes, remove from heat, cover the bowl with a lid and stand for 10-12 hours.” - repeat the action in quotes 5 times. The required amount of sugar must be introduced into the thickness of the crusts, and this can be done with such a short-term heating and further standing.

7. Before the last cooking add citric acid. Then cook the last 5th time for 5 minutes. Acid is needed in order to make the taste brighter and so that the candied fruits do not crystallize inside, but remain soft, since the acid prevents comprehensive crystallization, and the candied fruits will not turn into caramel pieces.
Depending on how you set the fire and how intensely the candied fruits are boiling, the liquid from the syrup may evaporate faster or slower. The readiness of candied fruits is determined as follows: a slice of candied fruit is pricked on a fork, the syrup will have a boiling point of 107-108 ºС, it will become viscous and slowly drains, and the crust is covered with a shiny coating.
After boiling in acidified syrup, candied fruits are kept for 3-4 hours in syrup. Then they recline 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 with sugar and laid out again for final drying.

Fruits and berries

Description

Ingredients

Steps

To prepare such candied fruits, we need Meyer lemons, this special variety is a mixture of almost all known citrus fruits. So the taste of candied fruits will be completely unusual. Pick up bright and fragrant fruits in the quantity you want yourself.



First of all, thoroughly rinse the lemons with a clean brush, as we will cook the candied fruit along with the lemon peel. Next, cut the lemons into neat rings as shown in the photo. Keep in mind that the thickness of each circle after cooking will be reduced by half, if not more. Do not forget to carefully remove all possible bones as well.



In a deep suitable saucepan, pour cold water in the required volume, pour all the sugar into it. Thoroughly mix the ingredients and bring the syrup to a boil, dissolve the sugar crystals. Reduce the heat and send the lemon slices to the boiling syrup: you can do this in portions. Bring the liquid to a boil again, now with rings of lemons, after boiling, turn off the fire.



Let the ingredients cool completely, then repeat the procedure. You can do as many approaches as you see fit. As a result, we get almost transparent lemon slices as in the photo.



We shift the lemons to a flat sieve or mesh, let the excess liquid drain. The highly concentrated sugar-lemon syrup can be used in other dishes or sealed in a jar. Preheat the oven to 170 degrees, on a baking sheet we cover with parchment paper and lay the dried slices of lemons on top so that they do not touch each other. Dry the candied fruits for the next two hours. After that, we leave the candied fruits to dry for another day at room temperature.



Part of the cooked candied fruit should be thoroughly dipped in granulated sugar on all sides, and then put in a jar or other storage container.



The second part must be dipped in dark chocolate. To do this, a bar of natural chocolate must be melted in a water bath, and then all the candied fruits should be dipped into it.



When the chocolate is completely dry, you need to cut the circles in half and you can serve them to the table. Now you know how to make candied lemon and chocolate at home..



Bon appetit!