Candied fruits

Rinse the zest of an orange or lemon (40-50 g), then boil it in regular water for 3-4 minutes. After that, strain the zest and rinse it well with cold water to remove the bitterness.

Next, in a separate bowl, mix pectin (3 g) with allulose (15 g). Add the resulting mixture to orange juice or water (100 g). Thoroughly mix the ingredients.

If you feel that it is not sweet enough, you can add any sweetener to taste.

Add the prepared zest to the mixture and cook over medium or low heat for 20-30 minutes, until the excess moisture evaporates and the candied peel becomes thicker.

After cooking, cool the resulting candied peel and cut it into small pieces.

Store in a closed container for up to 10 days.