Citrus Paste prepared with untreated citron, lemon, and orange peels. Since nothing goes to waste, it would have been a shame not to use them. So I peeled the citrus fruits trying to avoid the white part, and after some necessary treatments to remove the bitterness, I candied them, blended them, and… follow the recipe and make them yourselves.
P.S. Everything was juiced and saved for other recipes.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 490 grams (2 jars of 250)
- Cooking methods: Boiling
- Cuisine: No-Waste
- Seasonality: All Seasons
- Energy 716.38 (Kcal)
- Carbohydrates 191.61 (g) of which sugars 183.11 (g)
- Proteins 1.38 (g)
- Fat 0.23 (g) of which saturated 0.01 (g)of which unsaturated 0.03 (g)
- Fibers 4.29 (g)
- Sodium 9.18 (mg)
Indicative values for a portion of 245 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 citrons (untreated peel)
- 2 oranges (untreated peel)
- 3 lemons (untreated peel)
- 1.5 cups sugar
- 1.5 cups water
Tools
There are Affiliate IconA links in the recipe
- Kitchen Scale
- Knife
- Skimmer
- Pot
- Colander
- 2 Jars of 1 cup
Steps
Thoroughly wash the citrus fruits using a brush to remove impurities. With a small knife, remove the peel trying to take as little of the white part as possible. Place the peels in a pot with cold water and bring to a boil for 10 minutes. Meanwhile, keep two other pots with boiling water on the stove. After 10 minutes, drain the peels and transfer them to another pot, and after another 10 minutes, transfer them to the third. Pour everything into a colander and let it dry.
Weigh the peels and pour equal amounts of sugar and water into a pot, stir and bring to a boil (I had 335 grams of peels, you calculate yours and add equal weight of sugar and water). Leave on medium heat without a lid until the syrup has almost completely evaporated. While still hot, blend with an immersion blender. Pour into jars previously sterilized by boiling (including lids). Place the jars in a pot of water with a cloth at the bottom. Boil for 30 minutes and leave to cool in the pot. When the lid clicks, it means that the vacuum has been created.
Use and Storage
You can use the Citrus Paste to flavor desserts, shortcrust pastry, creams… Once opened, the jar should be kept in the fridge and consumed within a week.
