How to Make Candied Fruit And Vegetables

#HowtoMake #Candied #Fruit #Vegetables #HowtoMakeCandiedFruitAndVegetables    / @stefanomerlo   Thanks for watching, consider subscribe👆👍 If you like you can also support my work here: https://www.buymeacoffee.com/StefanoM... Or https://www.patreon.com/bePatron?u=36...    • The Italian Method, Candied Lemon Peel Recipe   RECIPE: Syrup 600gr sugar + 1 liter water + 50 gr sugar for 7/8 days If you are using a refractometer follow this schedule: Starting from the first day 36 ° brix, Second day 40 ° brix Third day 45 ° brix, Fourth day 50 ° brix, Fifth day 55 ° brix, Sixth day 60 ° brix, Seventh day 65 ° brix, Eighth and last day 70 ° brix To store them: Sterilize the jars by boiling them in water for 20 minutes together with the new caps. Meanwhile, drain the candied fruit on a grid and cut them to the size you prefer for storage or leave them whole. The syrup must be weighed and 100 grams of glucose syrup are added for each kg of syrup. I advise you to prepare a little syrup at a time, so as not to waste glucose. In the jars it will take very little. When the jars are manageable and dry, arrange the drained candied fruit inside them. Bring the syrup with the glucose to a boil, stirring occasionally. As soon as it begins to boil, pour the new boiling syrup into the jars with the candied fruit and close immediately. If you plan to keep candied fruit out of the fridge for a long time, boil the jars for about 20/30 minutes, for safe pasteurization.