- Select citrus fruits with brightly colored thick peel, free of blemishes.
- Wash fruit and rub the surface with a fine grater to break the oil cells.
- Remove the peelings and cut them into strips.
- Cover the strips with cold water, boil, and simmer them for 10 minutes.
- Drain, cover with cold water, and boil.
- If the peel is orange or lemon, it needs no further change of water; simply boil for 50 minutes or until tender. Sometimes as many as six to seven changes of water are needed for mild flavored peel. Begin with cold water each time. When the peel taste just right, continue boiling until tender.
- For each kilogram of peels, dissolve corn syrup in a liter of water, and boil until it register 104 °C on candy thermometer.
- Add the peel and cook until transparent. Do not allow the syrup to get above 104 °C by adding 15 ml of boiling water from time to time.
- To test the peel for doneness, take a strip from the syrup as soon as it becomes transparent, roll it in granulated sugar, and let it cool. If the peel stiffens enough to hold its shape as it cools, do not continue cooking.
- Remove the peel from the stove, weigh it down with a china plate, and let it soak in the syrup for 24 hours.
- Return the peel to the stove and boil the syrup to 108 °C.
- Soak the peel in the syrup for 48 hours, then pack it in jars and store them for four to six weeks.
- After the period, boil the syrup and peel to 109 °C.
- Place the peel on wire racks to drain dry for several days in the sun for 24 hours or in an oven set at 38 °C. Leave oven door to allow air circulation.
- When the peel is almost dry, roll it in granuled sugar and complete the drying.
- Cool and pack in wooden boxes lined with wax paper.