How to make Candied Peel | Rosie Makes Jam Recipes

Candied Peel

Easy to make, appears fiddly but takes only a few minutes each day


4 each
Sugar, White granulated
1 each
Caster Sugar
1 fl oz

Rosie's Ingredient Calculator

Sugar, White granulated

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. 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
  2. Take off the peel, then weigh the total amount together. Prepare the same weight in granulated sugar but do not add at this stage
  3. Put peel in a saucepan, cover with water and cook gently for 45 mins - 1 hour until tender but still firm.
  4. Change the water twice during the cooking time
  5. Drain and put back into the pan with the sugar
  6. Just cover with water, place over a low heat and stir to dissolve sugar
  7. Bring to the boil then simmer gently for around 40-45 mins until the syrup is almost used up and the peel is translucent
  8. Lift the peel out of the pan and spread onto silicone paper set on wire trays
  9. 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
  10. Place the caster sugar into a small bowl and dip each piece of peel to coat
  11. 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

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Candied Peel

Candied Peel