Today I Turned Lemon and Clementine Peels Into Sugar Delivery Devices

Candied citrus peels. I’ve been wanting to make these for several years– ever since my mom made them and raved about them. I love citrus peels. I nibble on lemon peels and eat kumquats whole. When I was pregnant the hardest thing for me was not being able to eat clementines because I had gestational diabetes. This recipe called to me. 

When I visited my parents last month I wrote down the recipe so that I could actually make them. But first I had to have 3 cups of citrus peels on hand. What to do? I could have peeled 3 cups worth of clementines or sliced up an equal number of lemons but I didn’t know what I would do with the leftover fruit. So I decided that I would save, and freeze, peels until I had enough. And today I actually had the time to make the recipe. 

First, I scraped off any bits of lemon from the lemon peels and sliced up the peels into pieces no bigger than 2″ long by 1/4″ wide. 

Once that was done I placed the peels in a sauce pan and covered them with water. 

I then brought the peels to a boil and drained them, repeating this process a total of 3 times. Then I brought: 1 1/2 cups sugar, 3/4 cup water, and the peels to a boil and boiled them for 20 minutes. I knew they were done when the syrup turned gelatinous. Then I drained them on more time, and let them dry on wax paper. 

After sitting out for a couple of hours, I tossed the peels in sugar, then put them in jars. Yield was 2 medium sized mason jars


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