Lemon and Orange Peel Preservation
Ingredients
Directions
Prepare the peels
Soak thick lemon and orange peels in salt and water for a few days.
Boil the peels in fresh water until soft enough to pierce with a pin.
Drain the peels and set aside.
Make the syrup and preserve
Boil the sugar in water for five minutes.
Pour the syrup over the peels and let it sit for a week.
Boil the syrup again, add the peels, and boil together until well combined.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Sweetens the peel and, as a thick syrup, draws out water to help preserve it.
The step that matters
Boil the peels until soft enough to pierce with a pin. Peel is tough and bitter when raw. Boiling in fresh water softens its cell walls so the syrup can penetrate later. Stopping at the pin test avoids over-softening, which makes the peel fall apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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