Make Your Own - Candied Peel

It is the ideal time to prepare your own candied peel as it can be used in so many Christmas bakes... be it Cake, Pudding, Mince Pies, or Panettone, this sugared peel is added to give the authentic taste.  Citrus Peel is commonly used in Southern Italy, for the Sicilian cannoli or cassata, however us Maltese make a delicious Konfettura from Long Marrows! You would never tell that this humble vegetable makes such a wonderful sugared Gem!. Below you will find both, however I left the citrus peel with its original colour. Making your own candied peel allows you to enhance the flavour with so many aromas such as Vanilla, Ginger, Lemon Grass, or perhaps dare to add few Chillies for that final kick! I like my peel soft and jammy, not dried and crystallised. Candied Peel, like any sugar preserve, can keep well for years if packed in a simple jam jar and stored in a cool dry place.

1 Large Long Marrow 

Approx 1 kg Sugar

3 Lemon Grass

1 heaped table spoon Sea salt

Red food colouring

Cut Marrow in quarters lengthways then scoop out some of the inner core. Cut each quarter in 8 cm lengths and put in a large pot.  Cover with water and add 1tbsp salt. Cover with lid and bring to boil.  Boil for 5 minutes and turn heat off.  Cool in liquid. Lift marrow on to a working top and place it hard skin down, then remove the skin by using a sharp knife and carefully slice along  keeping the knife as close to the outer skin as possible.  Slice again the top part leaving just 5mm of the bottom flesh.  Only these 5mm from the flesh close to the skin is adequate for this recipe, discard the rest.  Chop the flesh into approx 5mm cubes and put in a colander to drain for approx 3 hours or overnight.  

Weigh drained flesh, and add the amount in sugar to a pan together with the flesh. Slice lemon grass in two and add to pan with the other ingredients and heat mixture on low until sugar is dissolved.  Turn heat to high and bubble mixture for 15 minutes.  Add colour stir and turn off heat.  Spoon cold candied peel into sterilised jars, and close securely with lid.  I suggest that you leave the peel for at least one week to develop the flavour before using it in recipes

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For citrus peel, Peel Oranges, lemons or tangerines cover with water and add 1 tbsp salt and boil for 45 minutes, then chop into small cubes and  continue with the same weighing and cooking process as above