Add the fragrant geranium leaves and bring to a boil.Leave it until the sugar dissolves and the water is extracted from the peels. Put them back into the pot again and add the sugar and the water.Remove from the heat and leave them in the hot water until it becomes cold. Drain them and remove the thread or toothpicks, carefully. Put them back again on the heat and boil for 10 minutes. On the last day after the boiling procedure, immediately empty hot water, add fresh cold water and half of the lemon juice. Next day, empty water and add fresh water.Bring to boiling point only for 2 – 3 minutes and turn off the heat. ![]() As they will float put a plate on top of them to keep them submerged. Place them in a large pot and cover them with water.An easier way to hold each rolled peel together, is with a toothpick for each piece. Pass the needle through and thread each piece. Take each peel and roll it as tight as you can. Thread a large sewing needle and make a knot at the end.Now is when you weigh the fruit and use the same amount of sugar.From the peel you must now remove as much white pith as possible.(Do not discard the inner part as you can use it to make marmalade) Using the tip of the knife, gently remove the fruit inside. ![]()
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