Lemon crust candied fruit

1 serving


Soak crusts from thick-skinned lemons for two to three days with cold water, changing it three times a day, then boil them for 20 - 25 minutes in water, drain the water, lower the crusts into a ripping syrup, remove them from the heat and stand for 5- 6 hours. Then cook for 5- 7 minutes 4 - 5 times with standing for {0 - 12 hours. At the end of cooking, add citric acid.