Perhaps this recipe would never have come into existence, if not the case. A year and a half ago, preparing candied orange and lemon peel fastest way in sugar syrup, I decided to check and grapefruit zest. In parallel was engaged in the apples, and had a glass of Apple juice with cinnamon. Based on it I decided to try to cook candied. The result with grapefruit I was so stunned that all the attention should be subsequently switched on them. Stunning color, flavor, aroma! Everything was great! Embarrassed just a little bitterness, which remained still very noticeable. The third trade I decided on another experiment... as a result on light there was this recipe, which is already a year and a half, very often, I'm making marmalade and candied. Today the recipe I want to share with you. To start with, gently notched into four or six pieces, remove the zest from the grapefruit. With a neat and large slices of peel will be a lot easier to work with.

On a fine grater, take off the glossy part of the peel. On the edges you can just leave, in the range of 3-5 mm. Special bitter, she does not add, but will allow the peel to be more resistant to further mechanical stress. (This is the stage that will enable us subsequently possible to get rid of the bitterness. Plus, removing the gloss, the structure of the candied fruit becomes almost uniform, without hard skin. The result is a candied fruit turn out very similar to marmalade)

In a saucepan, pour water, approx. 2 liters, add half a teaspoon of salt, put the zest and put it on the stove. Bring to a boil. Give ten minutes to simmer on low heat. (I usually make candied fruit in large proportions.)

Pour the boiling water through a colander. Rinse the zest with cold water (you can pour and cool). Gently squeeze it. Again pour cold water pot, add salt, and proverjaem zest the second time. Repeat the procedure with cooking, washing, light is released in a total of three to a maximum of four times. We do this to remove bitterness.

Very carefully, trying to preserve the integrity (but carefully, this is important!) squeeze in the lemon zest. Spoon lightly up the remaining fibers. Slightly and the flesh is cleaned - remove.

Cut the sides of the now unnecessary gloss, and finely chop the zest strips. I usually cut about half an inch.

In a small saucepan pour 1 Cup of Apple juice, pour 2 cups of sugar and put it on the stove.

Bring to a boil, remove the foam (if it appears) and put the shredded peel. It is not necessary to try to accommodate as much of the peel. It should be loose enough to accommodate the syrup until boiling. Usually, this amount of syrup can be limited to the zest from one and a half, or even one grapefruit. From this, the quality of the marmalade will benefit. Ten minutes later, after boiling, add to taste lemon juice and cinnamon. Cook like jam to thicken the syrup and the appearance of the characteristic bubbles.

Once the syrup reaches desired thickness (will feel cold it will be the consistency of honey), turn off the stove. (Pre-try the candied taste, make sure that inside they are no longer watery). With skimmers, or other means, to get the candied fruit and lay them on greaseproof paper for drying. (Try to get the candied fruit so that the syrup had a chance to drain back in the pan). The remaining syrup, almost grapefruit-Apple honey, pour while still hot into a jar. This is our bonus! No less amazing taste and color than themselves gummy candied fruit. Allow the candies to dry for a while, or try immediately. Can not call them candied. It is very very tasty, with a very light spicy bitterness, marmalade! Store the candied dried in a cool place in a glass jar, covering it with parchment.

The scope of gummy candied fruit is limited only by the imagination! Besides that it's just a delicious standalone treat, from the peel can make shaped candies for decoration. (Photo carving from my "archive". Cut out decorations from the peel before placing in the syrup)

Another archival photo of curly with the use of candied fruit in. "Honey" I use in those "intricate" recipes that require syrup, or a special honey syrup. The taste of such products is wonderful!