#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.