Lemons and Oranges Preserved in Syrup

Step 1

Cut the tops off of the oranges and lemons; slice them into rounds about 1/8-inch thick. Prepare 2 saucepans with 1 1/4 cups of sugar and 3/4 cup of water in each. Bring to a boil and let simmer for 3-5 minutes. Add the oranges to one pan and the lemons to another; bring both to a boil.

Step 2

Cook the oranges for 35 minutes and the lemons for 30 minutes. The syrup will thicken: if you see that it is still too liquidy, remove the citrus fruit and let it cook on its own for a few more minutes. Place the fruit back in the syrup and let it rest overnight. Place the slices into two jars and top with the syrup.