Canning Recipes

Candied Grapefruit Peel
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 large ruby or other variety grapefruit
3 quarts water -- plus
2 cups water
1 1/2 cups granulated sugar

Cut a thin slice from the top and the bottom of each grapefruit. From the
top to the bottom, cut through the outer skin and thick white pith to the
fruit inside, spacing the cuts about 1 inch apart. Peel the grapefruits,
keeping the skin and pith together. Cut each of the peel sections
lengthwise into long strips 1/4-inch wide. You will have about 3 cups.
Reserve the fruit for another use.

Pour the 3 quarts water into a saucepan and add the peel strips. Bring
the water to a boil over high heat, then reduce the heat to medium. Cook,
uncovered, until only an inch or so of water remains in the pan and set
them aside in a bowl.

In a stainless steel or other non reactive saucepan, combine the 2 cups
water with 1 cup of the sugar. Bring to a boil over high heat, stirring
until the sugar dissolves. Remove from the heat and stir the still warm
peels into the syrup. Let the peels stand for 6 or 7 hours at room

Return the pan to low heat and cook the peels until they have absorbed all
of the syrup, about 30 minutes. The peels will become translucent and
amber. During the last stages of cooking, keep a close eye on the peels
to prevent scorching or burning. Remove the cooked peels from the pan and
spread them in a single layer on a piece of aluminum foil or waxed paper.
They will be very sticky and supple. Let the peels stand for about 12
hours to dry slightly.

The next day, roll the peels, one by one, in the remaining 1/2 cup sugar.
Leave them at room temperature for 2 to 3 hours to dry. Pack the candied
peels into covered tins, boxes, or glass jars in layers separated by waxed
paper. Store in a cool, dry place. The peels will keep for up to 2

This recipe yields ??

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