The Italian Method, Candied Lemon Peel Recipe

#theItalianMethod #candiedlemon #peel #recipe #Citrus

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Homemade candied fruit, the Italian method

Candying is an ancient method of food preservation, dating back to the first Middle Eastern civilizations, even before the advent of the Roman Empire.
Starting from the assumption that sugar is a natural preservative, we can therefore understand that homemade candied fruit, if done well and with care, can really last a very long time, up to 3 years

2 kg lemons
1.2 kg Sugar; +200 g sugar for each day following the first
2 liters Water;
Containers possibly in glass or steel to contain the fruit and the boiling syrup;
A bit of patience.

1. Cut the fruit
2. Freezing the product, which must last at least 12 hours, is often recommended, because it breaks the fiber of the fruit and makes it soft, making cooking shorter.
3. Defrost in fresh water, they should be soaked for at least 3 days, changing the water at least twice a day. Do not close them hermetically, cover them with a cloth or place only the lid of the container on top, without closing.
4. After 3 days, blanch the rinds for about an hour or in any case until they are soft, passing them with a toothpick.
The consistency they will have just cooked will be the same as they will keep at the end of the candying process.
5. Every day, boil the syrup with the new sugar (without the fruit!), Stirring occasionally, for about 1 minute. Pour the boiling syrup over the fruit, well covered by the liquid and let it cool, and then in the fridge until the next day.
6. Repeat the operation until you see that the homemade candied fruit are ready.
The fruits must absolutely remain submerged in the syrup, they must not come to the surface; to ensure this, place a grid on top of them with a weight if necessary.
To store the candy:

Sterilize the jars by boiling them in water for 20 minutes together with the new caps. Meanwhile, drain the candied fruit on a grid and cut them to the size you prefer for storage or leave them whole.

The syrup must be weighed and 100 grams of glucose syrup are added for each kg of syrup.
I advise you to prepare a little syrup at a time, so as not to waste glucose. In the jars it will take very little.

When the jars are manageable and dry, arrange the drained candied fruit inside them.

Bring the syrup with the glucose to a boil, stirring occasionally. As soon as it begins to boil, pour the new boiling syrup into the jars with the candied fruit and close immediately.

If you plan to keep candied fruit out of the fridge for a long time, boil the jars for about 20/30 minutes, for safe pasteurization.

Видео The Italian Method, Candied Lemon Peel Recipe канала Stefano Merlo