Jam and Preserve Recipes
Candied Peel
Easy to make, appears fiddly but takes only a few minutes each day
Ingredients
Orange
4 each
Sugar, White granulated
1 each
Caster Sugar
1 fl oz
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Method
- Start by taking the peel from the oranges in quarters - cut right round the orange from stalk to stalk, then again at right angles to the first cut
- Take off the peel, then weigh the total amount together. Prepare the same weight in granulated sugar but do not add at this stage
- Put peel in a saucepan, cover with water and cook gently for 45 mins - 1 hour until tender but still firm.
- Change the water twice during the cooking time
- Drain and put back into the pan with the sugar
- Just cover with water, place over a low heat and stir to dissolve sugar
- Bring to the boil then simmer gently for around 40-45 mins until the syrup is almost used up and the peel is translucent
- Lift the peel out of the pan and spread onto silicone paper set on wire trays
- Leave to dry for 24 hours at room temperature or place in a very low oven -at 60 deg C or Gas Mark 1/4 for 2-3 hours
- Place the caster sugar into a small bowl and dip each piece of peel to coat
- Store in airtight jar for up to six months
How long will it take to make?
How much?
Will make approx. 225gs/8oz
Look after it
Store in a tightly sealed jar for up to 6 moinths
Rosie's Preserving School Workshops
Candied Peel
