2 large unwaxed lemons
2 unwaxed oranges
1 unwaxed pink or ruby grapefruit
1 Pomelo (see note below)
600 grams unrefined caster sugar
300 ml water

Wash the fruit thoroughly with a soft brush. Slice off the top and bottom of each fruit and cut the peel in wide strips, from top to bottom, making sure that the pith remains attached to the skin. Place each variety of peel in a separate pan, fill with cold water and slow boil until soft. Depending on your fruit, this can take up to 90 minutes. Replenish with freshly boiled water from the kettle.

Drain and place all the peel in one saucepan. Cover with cold water, bring up to the boil and cook for a further 20 minutes before draining.

Meanwhile – dissolve the granulated sugar in the water in a large thick-bottomed saucepan over a low heat, bring up to the boil and gently stir in the peel. Reduce the heat and simmer, stirring occasionally, until the peel has absorbed virtually all the syrup. You should allow 2 ½ to 3 hours for this part of the cooking process.

Lightly oil a grill tray, line it with greaseproof paper and arrange the peel in a single layer on the rack to enable it to dry. If possible, put in a warm place. Allow 3 to 4 days to dry, turning the peel over once daily to allow both sides to dry, at this stage the peel will be sticky. Once the drying process is completed, transfer to an airtight sterilised jar and seal

I drape a sheet of fine material over a frame to stop any flies touching the peel during the drying process