Candied lemons or oranges

Ingredients for 1 servings:

• 2 kg lemon(s) or oranges
• 800 g sugar, slightly less for oranges
• 0.6 liters of water
• Sugar, for rolling

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut lemons with peel (washed thoroughly and ideally rubbed with oil beforehand – pesticides are fat-soluble) into slices or eighths. First day: Heat 350g of sugar, water, and the lemons, stirring constantly. Once boiling point is reached, simmer on low heat for about 30 minutes. Remove from the heat and let stand overnight. Second and the following two days: Add about 150g of sugar each, simmer for about 20 minutes, and let stand overnight. Fifth day: Drain the lemons and let them cool, then let them dry. Then roll them in sugar. Then transfer them to a can or screw-top jar. The lemons (or oranges) will keep for a long time in the refrigerator and can be eaten on their own or used in baking instead of candied lemon or candied orange peel. If you like, you can also make both fruits at the same time. Save the liquid for desserts, tea, etc.