Lemons, oranges, tangerines - perhaps, it is the most popular fruit in the Russian shops. However the few are able to derive all benefit from this citrus, including from their peel. And from it it is possible to prepare an excellent treat for tea - candied fruits.
Candied fruits from tangerine crusts
Rind tangerines. For this purpose cut off circles at a fruit stem and from the opposite side, then knife a peel on segments sharp along a fruit. Put the prepared crusts in a pan and fill in with cold water for removal of bitterness. Soak a peel within 3 days, changing water in 6-8 hours. Then boil thoroughly crusts within 10 minutes, cast away on a colander that water flew down, and put in the enameled basin or a pan with a wide bottom.
In water in which the peel cooked, add sugar (on 1 kg of crusts 1.2 kg of sugar and 0.4 l of water will be required) and weld syrup. Fill in crusts with the boiling syrup and leave for 10 hours, then add 3 g of citric acid, boil thoroughly crusts of 15 minutes and leave jam for 10 hours. Then boil thoroughly candied fruits to full readiness (the syrup drop on spreads on a saucer) and cast away the boiling jam on a colander. Leave crusts in a colander for 1.5 hours before full running off of syrup, then put them in a sieve and leave for day for drying. After that roll in segments in sugar and again put in a sieve for day for drying. For long-term storage the candied fruits roll up in clean dry banks a baking plate a metal cover. Syrup can be used in the confectionery purposes.
Orangeados
It is necessary to soak orange-peels for removal of bitterness not less than 4 days, periodically changing water. After soaking boil thoroughly a peel within 15 minutes and cast away on a colander. For preparation of syrup on 1 kg of an orange peel take 1.8 kg of sugar, 0.45 l of water and 2 g of citric acid. Cook orange candied fruits in 3 receptions 10 minutes, leaving after boiling for 10 hours. Before the third cooking add citric acid and uvarivat until ready. Dry orange candied fruits the same as tangerine.
Candied fruits from lemon peels
Lemon peels for removal of bitterness soak not less than 5 days, changing water 3-4 times a day. For the rest the technology of preparation of candied fruits doesn't differ from above. Syrup is prepared on the same water in which lemon peels cooked. On 1 kg of a peel 1.2 kg of sugar and 0.3 liters of water are required.