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Candied Lemon Peel

  • Lemons
  • 4 lbs sifted sugar
  • 2 pints cold water
Peel the lemons with a sharp knife without any of the white pulp. Put the peel on the stove in a preserving kettle. Cover with boiling water and simmer for approximately ten minutes (be patient, you rascal). Change the water and simmer again. Again, change the water and boil until the peel is tender.

Make a syrup of the sugar and cold water. When the sugar is dissolved, set it over a moderate fire. When it boils, skim it. Keep boiling until no more scum rises.

Drain the lemon peel and put it in an earthen (made of clay) pan. Pour the syrup, hot to the point of boiling, over the peel. Let it stand for 2 days.

Drain off the syrup and put it in the kettle with a handful more of sugar. Bring to a boil. Again, pour the syrup over the peel and let it stand for 2 days more.

Make a fresh syrup the same as the first. Boil it until, when you dip a perforated skimmer in it and blow through the holes, a bubble will form on the other side of the skimmer.

Drain the peel from the first syrup and put it into the boiling syrup. Boil it, stirring all the time until the sugar is becoming white. Then, take out the peel with a fork and drain on a sieve. Dry in a cool oven or in the sun. When dry, pack in jars. This will keep for years.

Great for fruit cake, gingerbread and mince meat!
Submitted by Tess M Jul 24, 2010 15 min 30 min 45 min
Recipe Rascal