From the kitchen of Charlene Churchill, Danville, Illinois
Rinds from seven pieces of citrus fruit such as oranges, lemons, grapefruit and/or limes.
17 1/2 cups water, ( 1 gallon + 1 1/2 cups) boiling, divided as listed
1 large sauce pan (to hold 1/2 gallon water)
2 3/4 cups sugar, divided
1/2 cup light corn syrup
1 package citrus flavored gelatin (such as orange Jello)
cookie sheet or cooling rack
1. Cut rinds into long, thin, strips
2. Boil the rinds for 15 minutes in 1/2 gallon (8 cups) water.
3. Drain and rinse.
4. Meanwhile, discard the first batch of water and bring another 8 cups to a boil.
5. Boil the rinds again for 15 minutes, then drain and set aside.
6. Meanwhile, in a quart (or larger) saucepan, combine 1 3/4 cups sugar, 1 1/2 cups water, and corn syrup.
7. Bring to a boil until the sugar completely dissolves, then stir in the rind strips.
8. Cook over medium low heat until the syrup is absorbed, about 40 minutes.
9. Remove from heat and stir in the Jello until dissolved.
10. Cool 19 minutes. (Mixture will be thick and sticky). Meanwhile, place the remaining cup of sugar in a large bowl.
11. Roll the rinds in the sugar, shake off the excess, and let dry overnight on the wax paper lined cookie sheet, or as shown, on a cooling rack placed on wax paper.
This recipe was given to me by a good friend, and neighbor, Charlene Churchill, while our sons were little boys playing together. It is an attractive candied fruit that also delivers on flavor.
Charlene’s Original Recipe